Ingredients:

  • 1 (1.5-2 lb) rack of lamb, frenched (approximately 680-900g)
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon kosher salt (6g)
  • ½ teaspoon black pepper (3g)
  • 2 cloves garlic, minced (approximately 6g)
  • 1 tablespoon fresh rosemary, chopped (approximately 5g)
  • 1 tablespoon fresh thyme, chopped (approximately 5g)
  • 2 tablespoons Dijon mustard (30ml)
  • 1 tablespoon olive oil (15ml)
  • 1 shallot, finely chopped (approximately 40g)
  • 2 cloves garlic, minced (approximately 6g)
  • ½ cup dry red wine (e.g., Cabernet Sauvignon or Merlot) (120ml)
  • 1 cup low-sodium chicken broth (240ml)
  • 1 tablespoon butter, unsalted (14g)
  • 1 tablespoon fresh rosemary, chopped (approximately 5g)
  • Salt and pepper to taste

Instructions:

  1. Trim excess fat from the rack of lamb (leaving a thin layer). Pat dry with paper towels.
  2. Combine olive oil, salt, pepper, minced garlic, rosemary, thyme, and Dijon mustard in a bowl.
  3. Rub the herb paste all over the rack of lamb. Cover and refrigerate for at least 1 hour, or up to 2 hours.
  4. Heat olive oil in a large skillet over medium-high heat. Sear the lamb, fat-side down first, until golden brown on all sides.
  5. Transfer the seared lamb to a roasting pan. Insert a meat thermometer into the thickest part of the meat, avoiding the bone.
  6. Roast in a preheated oven at 400°F (200°C) until the internal temperature reaches 125°F (52°C) for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium.
  7. Remove the lamb from the oven and let it rest for at least 10 minutes before carving.
  8. While the lamb is resting, make the pan sauce. Add olive oil to the skillet over medium heat. Sauté the shallot and garlic until softened.
  9. Deglaze the pan with red wine, scraping up any browned bits from the bottom of the pan. Reduce the wine by half.
  10. Add chicken broth and rosemary. Simmer until the sauce has thickened slightly.
  11. Stir in butter until melted and emulsified. Season with salt and pepper to taste.
  12. Carve the rack of lamb into individual chops. Serve immediately, drizzled with the pan sauce.