Herb-Roasted Rack of Lamb with Smoky Cabernet Sauce

Justin Kanter

ingredients

Herb-Roasted Lamb:

Two 1 1/2-pound racks of lamb, chine bone removed, bones frenched
2 tablespoons herbes de Provence
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
4 tablespoons unsalted butter

Smoky Cabernet Sauce:

3 slices of thick-cut applewood-smoked bacon, cut crosswise into 1/2-inch-thick strips
1 small onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
9 medium garlic cloves, 3 whole and 6 minced
1 plum tomato, chopped
10 black peppercorns
4 thyme sprigs
1 bay leaf
1 bottle Cabernet Sauvignon
1 cup ruby port
2 cups rich veal stock

directions

Smoky Cabernet Sauce:

In a large saucepan, cook the bacon over moderate heat until crisp around the edges. Add onion, carrot, celery and garlic cloves; cook until soft, 10 minutes. Add tomato, peppercorns, thyme, bay leaf, wine and port and cook over moderate heat until reduced by half, 15 minutes. Strain sauce into a medium sauce-pan and cook over moderate heat until reduced to 1 cup, 10 minutes. Add stock and reduce to 1/2 cup, 20 minutes. Transfer sauce to a small saucepan and refrigerate 4 hours.

Herb-Roasted Lamb:

Set lamb, fat side up, in a medium roasting pan. Mix the minced garlic with herbes de Provence, and oil. Rub over lamb. Refrigerate for 30 minutes up to 3 hours. Preheat oven to 425°. Season the lamb with salt and pepper; roast for 40 minutes, until thermometer reads 140°(med rare). Transfer the lamb to a carving board and let rest 10 minutes. Skim fat from sauce an bring to a gentle simmer over moderate heat. Whisk in butter 1 tbl at a time, season with salt and pepper. Carve racks and transfer to plates. Drizzle sauce over the lamb and serve

Source: Justin Kanter