Roasted Rack of Lamb

In a large, non-reactive bowl, mix all the marinade ingredients together. Place the lamb racks into the marinade, cover and marinate in the refrigerator for at least 3 hours or up to 24 hours, turning twice.

Preheat the oven to 425 degrees F. In a large ovenproof skillet over high heat, heat the olive oil. Drain the lamb of any excess marinade, reserve 4 tablespoons of the marinade. Cover the exposed rib bones with foil to avoid burning, season the lamb with salt and pepper to taste and sear until browned, about 3 to 4 minutes per side.

Place the skillet into the oven and roast for about 20 minutes or until an instant-read meat thermometer registers 130 degrees F. for medium-rare. Remove the lamb to a warm spot while you make the sauce.

TO MAKE THE SAUCE: Over medium-high heat, heat the cooking juices. Pour in the veal or beef stock and the reserved marinade and bring to a boil, scraping the browned bits stuck to the bottom of the pan. Cook for 8 to 10 minutes, or until the stock has reduced to a slightly syrupy texture.

TO SERVE: Divide the lamb racks into individual chops and place 4 chops on each plate. Drizzle the sauce over the lamb.