Ingredients

2-3 medium Australian lamb racks (7-8 bones per rack)

FRESH HERB RUB

1 teaspoon basil, fresh, chopped

½ teaspoon thyme, fresh or dry, chopped

½ teaspoon oregano, fresh or dry, chopped

1 teaspoon rosemary, fresh, chopped

1 teaspoon fennel seed, crushed

1 teaspoon salt

1 teaspoon freshly ground black pepper

GARLIC AND RED WINE SAUCE

1 tablespoon olive oil

½ cup red wine

½ cup chicken stock

1 tablespoon red wine vinegar

12 medium garlic cloves, whole, peeled

salt and freshly ground pepper, to taste

Preparation

  1. Preheat oven to 475°F.
  2. Combine fresh herb rub ingredients in a small bowl and generously coat the racks all over with the rub.
  3. Heat a large heavy skillet over high heat and add 1 tablespoon olive oil. Brown lamb for 3 minutes on each side. Pour off fat from pan, but save any juices to make pan sauce later.
  4. 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.
  5. Set the original skillet back on the burner and add all the sauce ingredients except salt and pepper. Bring to a boil scraping up any browned pieces from the bottom of the pan. Cover pan and cook for 10 minutes at a simmer. Remove lid and reduce sauce at a boil until it becomes syrupy.
  6. Cut the racks into individual chops. Spoon sauce over the lamb and serve. Salt and pepper to taste.

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