Rack of Lamb With Red Wine Sauce

From Diana Rattray

Ingredients

2 racks of lamb

salt and pepper

1 1/2 to 2 tablespoons olive oil

1/4 cup finely chopped onion or shallot
1 cup dry red wine, Pinot Noir is very good
1 teaspoon minced rosemary leaves
1/2 teaspoon minced thyme leaves
1 teaspoon chopped chives
1 cup beef broth
1 to 2 tablespoons butter
salt and pepper, to taste

Directions

Heat oven to 400°.

Sprinkle lamb with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place racks of lamb in skillet, meaty side down, until nicely seared. Turn to brown bottoms, letting the racks support each other.

Transfer to a foil-lined roasting pan. Place pan in oven; roast for about 20 to 30 minutes.

In the same skillet, saute onions until tender. Add wine and herbs; simmer briskly until the wine has boiled down to a syrup. Add broth and continue to simmer until reduced to about 3/4 cup. Add the butter; stir. Taste and season with salt and pepper. Serve sauce with the lamb. Makes 3/4 cup.

Cut lamb into portions and serve with the red wine sauce. Serves 2 to 4, depending on the meat-eaters in your family.