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Roasted Rack of Lamb with Red Wine Pan Sauce and Rosemary

Source: America's Test Kitchen
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  Serves 4 to 6
Have your butcher french the racks for you; inevitably, the ribs will need some cleaning up, but at least the bulk of the work will be done. Have all the ingredients ready before browning the lamb and begin the sauce just as the lamb goes into the oven. This way, the sauce will be ready with the meat.
RECIPE INGREDIENTS
For the Lamb:
2 racks of lamb (each 8 to 9 ribs, weighing 1 1/4 to 1 1/2 pounds), rib bones frenched, and meat trimmed of fat and silver skin
Table salt
Ground black pepper
2 tablespoons vegetable oil
For the Sauce:
2 medium shallots, minced
1 cup dry red wine
2 1/2 teaspoons fresh rosemary , minced
1 cup low-sodium chicken broth (canned)
2 tablespoons unsalted butter softened
Table salt
Ground black pepper
DIRECTIONS
FOR THE LAMB:
Adjust oven rack to lower-middle position, place shallow roasting pan or jelly-roll pan on oven rack, and heat oven to 425 degrees.


Season lamb with salt and pepper. Heat oil in heavy-bottomed 12-inch skillet over high heat until shimmering. Place racks of lamb in skillet, meat-side down in the center of the pan, with ribs facing outwards; cook until well-browned and nice crust has formed on surface, about
4 minutes. Using tongs, stand racks up in skillet, leaning them against each other to brown the bottoms; cook until bottom sides have browned, about 2 minutes longer.


Transfer lamb to preheated roasting pan. (Begin pan sauce.) Roast until instant-read thermometer inserted into the center of each rack registers about 135 degrees, 12 to 15 minutes, depending on size of rack. Cover meat loosely with foil and let rest about 10 minutes. Carve, slicing between each rib into individual chops, and serve immediately with the sauce.


FOR THE SAUCE:
Pour off all but 1 1/2 tablespoons fat from skillet used to brown lamb; place skillet over medium heat. Sauté shallots until softened, about 1 minute. Add red wine and rosemary; increase heat to medium-high and simmer until dark and syrupy, about 7 minutes. Add chicken broth; simmer until reduced to about 3/4 cup, about
5 minutes longer. Off heat, swirl in butter; season to taste with salt and pepper, and serve with lamb.


Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
Date Added: 01/01/2008
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