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. |
| Salt | 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.