Name: Olive-Crusted Rack of Lamb
Yield: Makes 6 servings
Ingredients: 2 pounds meaty lamb neck and shoulder stew bones; 1/4 cup olive oil; 1 large leek (white and pale green parts only), chopped (about 1 1/4 cups); 1 large carrot, peeled, chopped; 1 onion, chopped; 1 large tomato, chopped; 1/2 cup dry red wine; 6 garlic cloves, peeled; 2 bay leaves; 1 1/4 teaspoons chopped fresh rosemary; 4 cups water; 4 tablespoons olive oil; 3 large shallots, minced (about 3/4 cup); 2 teaspoons chopped fresh rosemary; 1 1/2 cups (or more) fresh breadcrumbs made from French bread; 8 ounces Kalamata olives or other brine-cured black olives, pitted, finely chopped (about 1 cup); 3 well-trimmed racks of lamb (each about 1 1/4 pounds); 4 1/2 teaspoons Dijon mustard

The divine lamb dish featured here is a perfect example of the excellent food served at El Olivo. This romantic restaurant, in a restored olive-oil mill, is a great spot to wine and dine someone special — the many wax-drenched candelabra are very nice touches. Service is impeccable, friendly, and attentive, including a sommelier at the ready to pair Spanish wines with the delicious local cuisine. El Olivo is one of three restaurants located in La Residencia, a beautiful resort in the western Majorca town of Deià.

Serve this refined Spanish dish as they do at the restaurant, with sautéed purple potatoes, mushrooms, baby carrots, and broccoli.

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