The best thing about cooking with wine is that you automatically have a nice pairing for the meal. These seared and roasted lamb racks are covered in a red wine reduction with rosemary, shallots, and butter.
2 racks of lamb (8-9 ribs each), with bones frenched and fat trimmed
salt and ground black pepper
2 tablespoons vegetable oil
Sauce
2 medium shallots, minced
1 cup dry red wine
2 1/2 teaspoons minced rosemary leaves
1 cup low sodium chicken broth
2 tablespoons butter
salt and ground black pepper
Preheat oven to 425 degrees F and place a shallow pan in oven to heat.
Season lamb with salt and pepper. Heat oil in skillet over high heat. Place lamb in skillet meat side down with ribs facing outward. Cook until well browned and a crust has formed on the surface, probably about 4-5 minutes. Use tongs to stand ribs up against each other to brown bottoms.
Transfer lamb to preheated roasting pan and roast 12-15 minutes, or until done as desired (Retain 2 Tbsp. fat for use in sauce). Remove from oven and cover meat loosely with foil and let rest 10-12 minutes.
Carve into individual chops and serve immediately with sauce.
For Sauce: Pour off all but 2 Tbsp of the fat from the skillet where you browned the lamb. Add shallots and saute over medium heat until soft.
Add red wine and rosemary, increase heat to medium high, and simmer until dark and syrupy. Add chicken broth and reduce to about 3/4 cup. Remove from heat, add butter to blend.
Season with salt and pepper to taste.
cookingjennifer13
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