1) In a saucepan, over medium heat, sweat the garlic with the butter, and then add the port wine. Reduce by a quarter. Once the wine has reduced, stir in 950ml of the veal stock and the 3-pepper blend. Reduce again by a quarter. Once the reduction is finished, strain through a fine mesh strainer and season with salt and pepper.
2) In a large container, combine the jerk seasoning with the balsamic vinegar and immerse the lamb. Let marinate for 30 minutes.
3) Remove the lamb from the marinade, and blacken in a dry, white-hot cast iron frying-pan. Once the lamb has blackened on all sides, rest and allow to cool completely.
4) With a sharp chef's knife remove the fat cap from the blackened lamb and cut the rack into four equal portions.
5) Place the lamb portions into a saute pan with the remaining veal stock and roast in the oven for 8 to 12 mins depending on desired doneness. Reheat port wine demi and serve with potato puree and seasonal vegetables, if desired.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.