Garlic and Herb Crusted Rack of Lamb with Red Wine Reduction
An impressive special occasion meal, roasted rack of lamb is surprisingly easy to make. This one is coated with garlic and herbs and served with a red wine reduction sauce.
Remove lamb from refrigerator and coat with 1 tbsp of olive oil then sprinkle salt evenly on all sides and let rest for 30 minutes up to an hour to come to room temperature.
While the lamb rests preheat oven to 450°F and mince garlic and herbs. Stir to combine in a small bowl.
Rub lamb with garlic and herb mixture on all sides to coat. Set the lamb, fat side up, on rack in roasting pan or on a wire rack in a rimmed baking sheet and place in oven.
Cook for around 25 minutes until the internal temperature reaches 135°F
While the lamb cooks add and 2 tsp olive oil and shallot to a small pot over medium heat and cook until translucent. Then add red wine, beef stock, thyme and bring to a simmer. Cook until reduced by half then strain through a fine mesh strainer.
When lamb is finished remove from oven and tent with foil then let rest for 5 to 10 minutes before slicing. Serve with red wine sauce.