Ingredients
tapenade
3 tablespoons finely chopped pitted Kalamata olives
1 tablespoon minced shallot
1 tablespoon minced fresh Italian parsley
1 anchovy fillet, finely chopped
1 teaspoon extra-virgin olive oil
lamb
2 1 2/3-pound racks of lamb, excess fat and sinew trimmed
2 tablespoons olive oil
1/4 cup dry red wine
1 1/4 cups low-salt chicken broth
1 1/4 cups beef broth
1 large fresh thyme sprig
Onion Jam
Preparation
tapenade
Mix all ingredients in small bowl. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead, Cover and chill.
lamb
Preheat oven to 450°F. Rub each rack of lamb all over with 1 tablespoon olive oil; sprinkle with salt and pepper. Heat heavy large skillet over medium-high heat. Add 1 lamb rack at a time to skillet and cook until browned, about 4 minutes per side. Transfer lamb to rimmed baking sheet; reserve skillet.
Place lamb in oven and roast until instant-read thermometer inserted into center registers 125°F, about 15 minutes. Remove from oven; tent with foil and let rest 10 to 15 minutes. Add wine, then both broths and thyme sprig to reserved skillet; boil until reduced to generous 1 cup, 8 to 10 minutes. Stir in tapenade. Season jus to taste with salt and pepper.
Cut lamb between bones into individual chops; divide among 8 plates. Spoon onion jam alongside. Drizzle tapenade jus over and serve.
