Frenched rack with paprika jus and rosemary

1. Cut the bell pepper into small cubes.
2. Finely chop the garlic clove.
3. In a large pan, boil the meat stock, wine, bell pepper, and garlic uncovered over high heat for about 15 minutes until reduced to just under half.
4. Remove the pan from the heat and strain the sauce into another pan.
5. Season the Frenched racks with salt and pepper and fry the racks in oil for 15 to 20 minutes, turning, until golden brown and pink inside.
6. Strip the needles from 3 sprigs of rosemary and crush them. Reserve the other sprigs for garnish.
7. Cut a cold knob of butter into cubes.
8. Add the rosemary needles to the bell pepper jus and heat gently (do not boil).
9. Let the butter cubes melt into the jus and season with salt and pepper.
10. Halve the Frenched racks and place on four plates.
11. Spoon the jus over them.
12. Garnish with the remaining rosemary sprigs.

Tip: