| Cooking time | 2 hours |
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Combine milk & cream in a large mixing bowl. Thinly slice the potatoes (aprx 1/8" thick) with a mandoline & submerge in the milk mixture as you slice.
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In a saucepan over low heat, gently heat demi-glace to a smooth liquid consistency.
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Place blackberries, sugar & water in your saucepan, over medium heat. Cook (stirring occasionally) till the berries become soft & begin to break down, aprx 4-5 mins. Remove from heat & let cool.
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Add all ingredients together in a mixing bowl, stir & mix well to completely incorporate.
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Lightly season all sides of your four halved racks of lamb. In a large saute pan with a little oil over medium-high heat, sear each side of the lamb well, aprx 2-3 mins per side.
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To serve, spoon aprx 3 oz of demi-glace into the center of the plates, arrange the potatoes then lean a half rack up against the potatoes. Optional: Garnish with a sprig of thyme & balsamic reduction. (Pro Tip: Serve with sharp steak knives & a California Pinot Noir or try a full & spicy Syrah.)
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