Ingredients
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1 1/2 teaspoons kosher salt
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1 teaspoon black pepper
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1 teaspoon paprika
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/4 teaspoon cayenne pepper
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1/4 teaspoon dried thyme
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1/4 teaspoon dried rosemary
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1/4 teaspoon dried basil
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1/4 teaspoon dried marjoram
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1/4 teaspoon dried oregano
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2 tablespoons butter
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2 teaspoons all-purpose flour
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1/2 cup cabernet sauvignon wine
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2/3 cup beef broth
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2 tablespoons water
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3 teaspoons Dijon mustard
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2 teaspoons minced parsley
Instructions
- Heat oven to 425.
- Mix together seasoning ingredients in a bowl.
- Heat Olive Oil in large skillet to medium.
- If you like you can trim some fat from the racks. You also can slice them in half for smaller racks.(I usually do whole 8 bone racks) Sprinkle seasoning on each rack.
- Sear each rack on all sides until browned(2-4 minutes tops) Put racks into roasting pan and bake for 15 minutes to 130 degrees (for medium).Or 20 mins for a light pink med well. When lamb is done take it out of the oven and cover pan with foil and let lamb sit for 10 minutes.
- While lamb is cooking, make cabernet sauce by melting butter in the searing skillet ( Do NOT wash out skillet -- you want the cooked bits of lamb or "fond" in there for flavor ). When melted add flour and cook for a minute or so. Stir in other ingriedents starting with the Wine and Beef Broth, then simmer for a bit to reduce the liquid. You can add a bit of cornstarch if you want it thicker(My wife likes it to be more like gravy).
- When everything is ready you can cut the racks into 2 bone chops or leave it whole depending on your presention. Serve with Cab sauce on the side. The Cab Sauce is also great on mashed pototoes. Enjoy!