1 lamb rack
1 liter Beef stock
2 Tbsp of tomato paste
2 cups red wine
Vancouver Island Salt Company balsamic flavoured salt (to taste)
1 cup traditional dark balsamic
Place Beef stock to your pot, add tomato paste, plenty of cracked peppercorns, red wine, and balsamic vinegar. Whisk these ingredients until blended.
Bring demi-glace mixture up to a hard boil, stirring with whisk periodically. Once it reaches full boil, reduce heat to a solid simmer. Simmer mixture until it reaches desired thickness (between 2 and 3 hours)
Cut Frenched lamb rack into individual lamb-slices and season with cracked peppercorns.
Heat frying pan with oil. Sear lamb-slices on both sides, cooking to desired doneness. Season lamb with Vancouver Island Salt Company balsamic Infused sea salt.
Plate lamb-slices with ramekin of demi-glace on the side and serve