Schmidt’s Rack of Lamb with Caramelized Pears and Chestnuts – Chestnut Growers Inc

Ingredients

• 2 racks of lamb, about 8–9 bones each, trimmed of the fat covering and the bones “Frenched” or timed to the meat loin
• sea salt
• freshly ground black pepper
• extra virgin olive oil
• 2 tablespoons chopped fresh rosemary
• 2 cups light vegetable, poultry or lamb stock
• 4 cups dry red wine
• 4 tablespoon unsalted butter
• 3 red Anjou pears, quartered lengthwise
• 2 tablespoons granulated sugar
• 1/2 pound cleaned chestnuts
• 1 cup heavy cream
• 4 sprigs of rosemary for garnish