Herb Roasted Rack of Lamb

Main Dishes

Fresh rosemary and thyme are the perfect marriage with lamb. The red wine reduction adds an elegant finishing sauce.

Details

Ingredients

2 racks of lamb, frenched (about 8 ribs each)
coarse kosher salt and fresh ground black pepper
2 T. olive oil
2 T. Dijon mustard
1 T. fresh rosemary, finely chopped
4 whole sprigs fresh rosemary, garnish
1 T. fresh thyme, finely chopped
1 T. fresh parsley, finely chopped
3 cloves garlic, peeled and crushed
Sauce:
2 c. Perrin Family Reserve Côtes du Rhone
1-1/2 c. balsamic vinegar
1 sprig fresh rosemary
1 T. unsalted butter, chilled
salt & pepper to taste

To Prepare

Preheat oven to 425°. Season lamb with salt and pepper. Mix together olive oil, mustard, chopped rosemary, thyme, parsley and garlic. Spread evenly over the meaty part of the racks of lamb.

Place in a roasting pan, fat side up and roast for about 20 minutes for medium-rare (about 125°-130° internal temperature). Allow to rest for 10 minutes before carving.

While lamb is resting, prepare the sauce by combining the red wine with the balsamic vinegar and sprig of rosemary. Bring to a boil, then reduce to a simmer until sauce is reduced by half. Swirl in butter. Adjust seasoning by adding salt and pepper, if necessary.

To Serve

Cut each rack into 4 double lamb chops. Place on a platter, or place two double chops per person on individual plates, with a drizzle of red wine sauce and a sprig of fresh rosemary.

Pairs With

Famille Coulon French Grenache Blend "Bioutifulfox Rouge"

Eddie’s Recipe Tip:

For a fun appetizer, carve cooked lamb into single chops and serve the red wine sauce as a dipping sauce on the side.