Yield: 4 to 6 Servings
|Fresh herb rub:|
|Basil, fresh, chopped||1 tsp.|
|Thyme, fresh or dried, chopped||1/2 tsp.|
|Oregano, fresh or dried, chopped||1/2 tsp.|
|Rosemary, fresh, chopped||1 tsp.|
|Fennel seed, crushed||1 tsp.|
|Pepper, freshly ground||1 tsp.|
|Australian lamb racks, medium (7-8 bones per rack)||2 to 3|
|Olive oil||1 Tbsp.|
|Garlic and Red Wine Sauce:|
|Red wine||1/2 cup|
|Chicken stock||1/2 cup|
|Red wine vinegar||1 Tbsp.|
|Garlic cloves, medium, whole, peeled||12|
|Salt and pepper||To taste|
Preheat gas oven to 475°F.
In small bowl, combine basil, thyme, oregano, rosemary, fennel, salt and pepper; generously coat racks all over with rub.
In large heavy skillet over high flame, preheat oil; brown racks 3 minutes per side. Drain fat from pan, reserving any juices in pan for sauce.
Place racks fat side up in a roasting pan; roast on center rack of gas oven 13 to 15 minutes, or until internal temperature reaches 130°F to 135°F for medium rare. Transfer racks to warm plate; let rest 10 minutes while making sauce.
Return skillet to medium-high flame; add wine, chicken stock and garlic; bring to boil, scraping up any browned pieces. Cover pan; reduce flame to very low and cook 10 minutes. Remove lid, return to boil; reduce sauce until syrupy. Cut racks into individual chops. Spoon sauce over lamb and serve.