Roasted Rack of Lamb with Garlic and Red Wine Sauce

Yield: 4 to 6 Servings

Fresh herb rub: 
Basil, fresh, chopped1 tsp.
Thyme, fresh or dried, chopped1/2 tsp.
Oregano, fresh or dried, chopped1/2 tsp.
Rosemary, fresh, chopped1 tsp.
Fennel seed, crushed1 tsp.
Salt1 tsp.
Pepper, freshly ground1 tsp.
Australian lamb racks, medium (7-8 bones per rack)2 to 3
Olive oil1 Tbsp.
Garlic and Red Wine Sauce: 
Red wine1/2 cup
Chicken stock1/2 cup
Red wine vinegar1 Tbsp.
Garlic cloves, medium, whole, peeled12
Salt and pepperTo 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.

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