Rack of Lamb with Red Wine Reduction Sauce

We don't see rack of lamb in our neighborhood grocers except at Easter and Christmas. And perhaps that speaks to the festive nature and specialness of this dish. I rarely cook it, but will take advantage of indulging in it when traveling and dining at quality steak houses that will take the time to do it correctly.

However, this Easter, I wanted to enjoy it at home and after researching some recipes that did not call for a bread crumb coating, and making a few other modifications, came up with this recipe for Easter. It was damn good. And really, very easy, which means that if my grocer would carry it more often, I would probably cook it more often.

Ingredients
For the lamp chops
2 (8 rib) racks of lamb, cleaned and well trimmed
2 tbsp olive oil
3 tbsp Dijon mustard
2 garlic cloves crushed or minced
1/2 tsp powdered rosemary
1/2 tsp powdered thyme
1/2 tsp salt
1/2 tsp freshly ground pepper

Ingredients
For the wine reduction sauce
1 tablespoon minced shallot
1/2 cup dry red wine
1/2 cup beef stock
2 tablespoons butter
Salt & black pepper to taste
A few drops of lemon juice

The Recipes
For the lamb chops:
Preheat oven to 450 degrees.

Place the lamb in a large shallow roasting pan, fat side up. Fold a strip of foil over the ribs ends to prevent scorching. With a sharp knife, cutting 1/4 inch deep, score the thin layer of fat in a diamond pattern.

In a bowl, combine the olive oil, mustard, garlic, rosemary, thyme, salt and pepper - mix well. Spoon the mixture over the scored surface and spread evenly.

In 450 degree oven, cook for 40-45 minutes for medium rare.

Transfer the lamb to a heated serving platter. Let rest 15 minutes under aluminum foil before carving while you make the wine reduction sauce.

For the wine reduction sauce:
Pour off all but 1 or 2 tablespoons of the cooking fat. Put the roasting pan on the stove and turn the heat to medium-high. Add the shallots and sautee for 2 minutes. Then, add the wine. Cook, stirring and scraping, until most of the wine has evaporated, the shallots are soft, and the bottom of the pan is clean.

Add the stock and repeat; reduce by a third. Add the butter, a little at a time, whisking after each addition to incorporate it. Season with salt, pepper, and the lemon juice.

Carve the rack into individual chops. Put four to a plate and spoon the sauce over.