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1
Set oven to 400 degrees.
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2
Prepare a greased baking sheet.
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3
For the wine sauce, in a saucepan melt butter over medium-high heat.
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4
Add in the onions and carrots; saute for about 12-13 minutes, or until deep dark brown, adding in the garlic the last 3 minutes.
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5
Add in beef broth, red wine, chicken broth, tomato paste and fresh rosemary; simmer for 10-12 minutes.
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6
Mix 1 tablespoon soft butter with 1-1/2 tablespoons flour to make a paste; whisk into simmering sauce, stir until thickened (about 3-4 minutes).
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7
Using a strainer, strain the sauce and set aside.
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8
To make the lamb, in a bowl whisk together honey, soy sauce and Dijon mustard.
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9
Add in 2 tablespoons of the mixture to the wine sauce, whisk to combine.
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10
Season the lamb racks with salt and pepper and a little garlic powder.
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11
Place the racks on a large baking sheet.
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12
Brush both sides of the racks with the the honey/soy glaze (leaving out some glaze to brush on while cooking).
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13
Cook/roast until the lamb for about 35 minutes, or until the temperature of the lamb reaches 130F (do not overcook the lamb!)
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14
brush with more glaze once during cooking.
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15
Rewarm the sauce, season with salt and pepper.
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16
Slice the lamb between the bones and serve the sauce with the lamb.
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17
Delicious!
