Herb-Roasted Rack Of Lamb With Smoky Cabernet Sauce

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3 slices of thick-cut applewood-smoked bacon, cut crosswise into 1/2-inch-thick strips

1 small onion, chopped

1 medium carrot, chopped

1 celery rib, chopped

9 medium garlic cloves, 3 whole and 6 minced

1 plum tomato, chopped

10 black peppercorns

4 thyme sprigs

1 bay leaf

1 bottle Cabernet Sauvignon

1 cup ruby port

2 cups rich veal stock

Two 1 1/2-pound racks of lamb, chine bone removed, bones frenched

2 tablespoons herbes de Provence

1/2 cup extra-virgin olive oil

Salt and freshly ground pepper

4 tablespoons unsalted butter

Roquefort Bread Puddings

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