Herb-Crusted Rack of Lamb

Paired with Knights Valley Cabernet Sauvignon

Spring Indulgence

This exquisite recipe intertwines the succulent tenderness of heritage lamb with a symphony of aromatic herbs, crafting a dish that epitomizes the essence of summertime indulgence. Paired harmoniously with the Beringer Knights Valley Cabernet Sauvignon, this culinary ensemble invites you to savor the rich interplay of flavors, as the wine's velvety nuances intertwine with the herbal intricacies of the lamb, creating an epicurean experience that celebrates the vibrancy of the season.

Ingredients

• 1 rack of lamb, frenched (about 8 ribs)
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 2 cloves garlic minced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• Salt and pepper to taste

For the Sauce

• 1 cup red wine (preferably Cabernet Sauvignon)
• 1 cup beef or lamb broth
• 2 tablespoons unsalted butter
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F.
2. In a small bowl, mix together the Dijon mustard, olive oil, minced garlic, chopped rosemary, and chopped thyme to make a herb paste.
3. Season the rack of lamb generously with salt and pepper. Then, rub the herb paste all over the lamb, ensuring it's evenly coated.
4. Heat a large oven-safe skillet over medium-high heat. Once hot, add a drizzle of olive oil. Sear the rack of lamb, fat side down, until nicely browned, about 2-3 minutes. Flip and sear the other side for another 2-3 minutes.
5. Transfer the skillet to the preheated oven and roast the lamb for about 15-20 minutes for medium-rare or until desired doneness is reached. Use a meat thermometer inserted into the thickest part of the meat to check for doneness. For medium-rare, the internal temperature should read around 135°F (57°C).
6. Once cooked to your liking, remove the lamb from the oven and transfer it to a cutting board. Cover loosely with foil and let it rest for about 10 minutes. 
7. While the lamb is resting, prepare the sauce. Place the skillet back on the stove over medium heat. Pour in the red wine and beef or lamb broth, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer until it reduces and thickens slightly, about 5-7 minutes. Stir in the butter until melted and season with salt and pepper to taste.
8. To serve, slice the rack of lamb between the bones into individual chops. Arrange on a platter and drizzle with the red wine sauce. Serve alongside roasted vegetables or mashed potatoes.