Ingredients
1
1/2 to 2 tbsp. olive oil
1/4
cup finely chopped onion or shallot
1
cup dry red wine, Pinot Noir is very good
1
tsp. minced rosemary leaves
1/2
tsp. minced thyme leaves
Salt and pepper, to taste
Directions
1.
Pre-heat oven to 400°.
2.
Sprinkle lamb with salt and pepper.
3.
Heat olive oil in a large skillet over medium-high heat.
4.
Place racks of lamb in skillet, meaty side down, until nicely seared.
5.
Turn to brown bottoms, letting the racks support each other.
6.
Transfer to a foil-lined roasting pan.
7.
Place pan in oven; roast for about 20 to 30 minutes.
8.
In the same skillet, saute onions until tender.
10.
Simmer briskly until the wine has boiled down to a syrup.
11.
Add broth and continue to simmer until reduced to about 3/4 cup.
12.
Add the butter and stir.
13.
Taste and season with salt and pepper.
14.
Serve sauce with the lamb.
New-York Restaurants
