Roasted Rack of Lamb with Wine Sauce



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1 full rack of lamb
Olive oil, as needed
2-Tablespoons rosemary, chopped
2-Tablespoons thyme, chopped
Salt and pepper to taste
1 cup red wine *
3 garlic cloves, chopped
1-Tablespoon butter
Lightly brush the meat with olive oil. Then sprinkle both sides with
half of the rosemary and thyme, and salt and pepper to taste. Place
rack in a roasting pan, preferably with a grate on the bottom. Place
into a preheated 375-degree oven.
Remove the lamb when a thermometer, placed in the dead center of the
meat, reads 135-degrees F. When roast is done, place it on a serving
platter and cover with aluminum foil. Let rest for about 10 minutes.

Meanwhile make your sauce. Place the roasting pan on top of the store
and turn burner to high. Pour in the wine, bring to a boil and deglaze
the pan, scraping the browned bits off the bottom. Add the remaining
rosemary and thyme, garlic and salt and pepper. Reduce the sauce to at
least half, add the butter at the end, and then strain it. Carve the
roast into individual chops and pour the sauce over them.

* Use the same type wine for cooking as you do drinking. Bordeaux is a
good choice. If you prefer Californian, select a high quality, full
bodied cabernet sauvignon.






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