Untested - Rack of Lamb Casserole

http://www.750g.com/carre-dagneau-des-landes-irlandaises-aux-causses-du-quercy-r45256.htm

100 g of pitted prunes (preferably the Prunes d'Agen)
30 cl of fruity red wine
2 capfuls of Armagnac
Grape seed oil
1 large onion, diced
1 rack of lamb
1 garlic clove cut in half
3 tbs grainy mustard
2 c s of rosemary
House bread crumbs
3 garlic cloves cut in half
salt pepper

1. The day before put the prunes to soak in the warm wine, add the Armagnac.
2. The next day, rub the lamb with a clove of garlic, brush it with the mustard, then sprinkle with rosemary, then dip it in the bread crumbs (homemade). The breadcrumbs must adhere well to the meat.
3. In a cast iron casserole sweat the onion, when the onion becomes translucent add the lamb to brown. When the meat is nicely golden add the 3 garlic cloves, let cook about 15min.
4. Drain the prunes of their marinade and add them at the end of cooking, scrape the juices at the bottom of the casserole and wet with a little marinade (1 glass) and reduce until a very syrupy.
5. Serve well hot with the plum of prunes, it is delicious, the meat is very tender and sweet and savory suits it.

If you like very rosé lamb shorten the cooking time.