Rack of Lamb
Herb crusted rack of lamb, oven-roasted and served with a cabernet sauce.

Recipe by Paul Mayville

Ingredients

• 2 racks of lamb (16 ribs total - 3 to 3 1/2 pounds), cut into 4 rib portions
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh rosemary leaves, crushed in mortar
• 1 tablespoon chopped fresh parsley
• salt and pepper, to taste

Cabernet Sauce

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon minced shallots
• 1/3 cup Cabernet Sauvignon red wine
• 1/2 cup Demi-glace sauce
• 2 sprigs fresh rosemary
• 1 tablespoon butter

Directions

Preheat oven to 350 F. Brush lamb with olive oil and sprinkle with salt and pepper, crushed rosemary, and chopped parsley. Place lamb in pan and roast for approx. 30 minutes or until lamb reaches an internal temperature of 135 to 140 depending on whether you want rare or medium-rare.

Meanwhile prepare sauce. In a sauce pan heat olive oil and add shallots, salt and pepper and saute for 1 minute. Add red wine and reduce for 3 minutes. Add demi-glace, fresh rosemary, and simmer for 10-15 minutes. Wisk in butter and strain.

Let lamb rest once out of oven for 5 minutes. Serve four ribs per plate and drizzle with Cabernet sauce.

Serves 4