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1
Preheat the oven to 425.
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2
Season the lamb racks all over with coarse salt and pepper.
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3
Heat 1 tablespoon of the oil in a large skillet and the remaining 1/2 tablespoon of oil in a medium skillet; both skillets should be ovenproof.
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4
Add 2 of the lamb racks to the large skillet and 1 rack to the medium skillet, meaty side down.
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5
Cook the racks over moderately high heat until well browned, about 4 minutes.
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6
Turn the racks and brown the other side, about 3 minutes longer.
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7
Transfer the skillets to the oven and roast the lamb for 15 to 20 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 120or rare and 125 for medium rare.
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8
Transfer the racks to a carving board and let rest for 10 minutes.
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9
Meanwhile, set the medium skillet over high heat.
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10
Add 1/2 cup of the wine and bring to a boil, scraping up any browned bits.
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11
Pour the wine into the large skillet and add the garlic and thyme.
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12
Set the large skillet over high heat, add the remaining 1/2 cup of wine and boil until reduced by one-third, about 3 minutes.
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13
Add the chicken stock and boil until reduced to 1/2 cup, about 8 minutes.
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14
Remove the skillet from the heat and discard the garlic and thyme sprig.
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15
Whisk in the butter, 1 piece at a time.
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16
Season with salt and pepper and strain the sauce into a warmed gravy boat.
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17
To serve, cut the lamb into chops and arrange 3 chops on each dinner plate.
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18
Pass the Cabernet sauce at the table along with a little coarse salt for sprinkling on the lamb.
