with Garlic and Red Wine Sauce
Fresh herb rub:
Basil, fresh, chopped 1 tsp.
Thyme, fresh or dried, chopped 1/2 tsp.
Oregano, fresh or dried, chopped 1/2 tsp.
Rosemary, fresh, chopped 1 tsp.
Fennel seed, crushed 1 tsp.
Salt 1 tsp.
Pepper, freshly ground 1 tsp.
Australian lamb racks, medium
(7-8 bones per rack) 2 to 3
Olive oil 1 Tbsp.
Garlic and Red Wine Sauce:
Red wine 1/2 cup
Chicken stock 1/2 cup
Red wine vinegar 1 Tbsp.
Garlic cloves, medium,
whole, peeled 12
Salt and pepper To taste
Preheat gas oven to 475°F.
In small bowl, combine basil, thyme, oregano, rosemary, fennel, salt and pepper; generously coat racks all over with rub.
In large heavy skillet over high flame, preheat oil; brown racks 3 minutes per side. Drain fat from pan, reserving any juices in pan for sauce.
Place racks fat side up in a roasting pan; roast on center rack of gas oven 13 to 15 minutes, or until internal temperature reaches 130°F to 135°F for medium rare. Transfer racks to warm plate; let rest 10 minutes while making sauce.
Return skillet to medium-high flame; add wine, chicken stock and garlic; bring to boil, scraping up any browned pieces. Cover pan; reduce flame to very low and cook 10 minutes. Remove lid, return to boil; reduce sauce until syrupy. Cut racks into individual chops. Spoon sauce over lamb and serve.
