Lamb chops

1 trimmed rack of lamb

Kosher salt

Olive or grapeseed oil

2 cups lamb stock

2 cups dry red wine

1 sprig fresh rosemary

2 tablespoons port wine

1 tablespoon butter

Roasted rack of lamb with rosemary jus

Serves 2.

Preheat oven to 325°F.

Salt the lamb on all sides.

Heat a heavy skillet with enough oil to coat the bottom of the pan. When oil shimmers, add the lamb and brown well on all sides. Set aside on a rack placed in a baking sheet.

About 20 minutes before serving, place the rack in the oven and cook until lamb reaches 140 degrees for medium rare. Remove from oven and let rest for five minutes before slicing into double chops. Serve with jus.

To make jus:

Place the stock, wine and rosemary sprig in a medium saucepan over medium high heat. Bring to a boil and let simmer, uncovered, until reduced to 1 cup total. Remove rosemary and stir in port. When sauce has cooled somewhat, stir in the butter until incorporated.

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