ROASTED RACK OF LAMB WITH GARLIC AND RED WINE SAUCE
Steps:
- Pre heat oven to 475 F. Combine basi, thyme, oregano, rosemary fennel salt and black pepper in a small bowl and generously coat the racks all over. Heat a large heavy skillet over high heat and add 1 tablespoon of olive oil. Brown lamb on both sides for 3 minutes each. Pour off fat from pan, but save any juices in the pan to make sauce later. Transfer lamb to roasting pan and roast, fat side up, in the middle of the oven for 13-15 minutes or until the internal temperature is 130-135 F for medium rare. Remove racks to a warm platter and let rest for 10 minutes while you make the sauce. Set the original skillet back on the burner and add olive oil, red wine, chicken stock, red wine vinegar and garlic cloves. Bring to a boil scraping up any browned pieces from the bottom of the pan. Cover and cook for 10 mintues at a simmer. remove lid and reduce sauce at a boil until it becomes syrupy. Cut the racks into individual chops. Spoon sauce over the lamb and serve. Salt and pepper to taste.
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