rack of lamb

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category: [meat]

1 rack serves 2, if you make sides

1 rack (frenched)
olive oil
fresh rosemary, thyme, sage, parsley
fresh ground black pepper, salt

olive oil (1 tspsp for sauce)
1/2 c red wine
1/2 c chicken stock
1 tbsp red wine vinegar
12 garlic coves, peeled
salt & pepper

preheat oven 475
rub salt pepper herbs over lamb
in a heavy skillet, head olive oil
brown lamb on both sides for 3 min each
save pen juices for sauce
transfer lamb to roasting pan & rost (fat side up)
uncovered until interal T is 130-135

sauce: use original browning skillet - add all sauce ingredients, bring to a boil scraping browned pieces from bottom of pan. cover & cook for 10 min at a simmer. (if there are left over herbs, can use them here too.)

remove lid & reduce sauce at a boil until it becomes syrupy. during this process, add more wine or more of any of the ingredients, to taste. i used some flour this time - work3d well.