INGREDIENTS FOR LAMB:
1 cup Italian Parsley, freshly chopped
1/4 cup Thyme, freshly chopped
1/4 cup Rosemary, freshly chopped
1/4 cup Sage, freshly chopped
1 Tbs Black Pepper, ground
5 Tbs Olive Oil, divided
3 1/2 lb 8-rib Racks of Lamb, well-trimmed, preferably frenched
INGREDIENTS FOR SAUCE: (optional)
1 Tbl Vegetable Oil
3 lbs Lamb Neck Stew Meat or Riblets
1 lb Onions, coarsely chopped
4 lg cloves Garlic, chopped
4 1/3 cups Pinot Noir or other red wine
3 cups Chicken Broth, low-salt
1 Tbs Butter, room temperature
2 tsp Flour, all-purpose
INSTRUCTIONS FOR LAMB:
Stir fresh herbs and pepper in medium bowl to blend. Add 2 Tbs oil and mix until herbs are sticking together. Sprinkle lamb racks with salt. Firmly press 1/3 of herb mixture over rounded side of each rack to cover. (Can be prepared 1 day ahead. Place on large rimmed baking sheet. Cover; chill.)
Preheat oven to 350 degrees. Heat 3 tbs oil in large nonstick skillet over medium-high heat. Add 1 lamb rack to skillet, herbed side down. Saute until browed, about 4 minutes. Turn rack over and saute until browned, about 3 minutes. Place rack, herb side up, on rimmed baking sheet. Repeat, fitting remaining racks on same sheet.
Roast lamb until thermometer inserted into center registers 135 degrees for medium-rare, about 25 minutes. Let lamb rest on sheet about 15 to 20 minutes. Cut lamb between bones into individual chops. Arrange 2-3 chops on each plate. Drizzle with sauce (optional) and serve.
INSTRUCTIONS FOR SAUCE:
Heat oil in heavy pot over medium-high heat. Add lamb and saute until deep brown, turning occasionally, about 18 minutes. Using tongs, transfer lamb to bowl. Add onions, carrots, garlic and herbes de Provence to pot. Saute until vegetables are deep brown, about 8 minutes. Add wine and broth to pot; return lamb and any accumulated juices to pot. Bring to a boil, reduce heat to medium-low, and simmer uncovered 1 1/2 hours. Strain into large bowl, pressing on solids in strainer to release all stock. Spoon off any fat from surface of stock; return stock to same large pot. Simmer until reduced to 1 1/3 cups, about 15 minutes.
Mix butter and flour in small bowl to smooth paste. Whisk paste into stock. Simmer sauce until slightly thickened and smooth, whisking constantly, about 1 minute longer. Season with salt and pepper. (Can be prepared 1 day ahead. Transfer to small saucepan, cover and chill. Rewarm before using.)
Hellum's Kitchen 