Rack of Lamb with Cabernet Sauce

1. 1

   Preheat the oven to 425.

2. 2

   Season the lamb racks all over with coarse salt and pepper.

3. 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.

4. 4

   Add 2 of the lamb racks to the large skillet and 1 rack to the medium skillet, meaty side down.

5. 5

   Cook the racks over moderately high heat until well browned, about 4 minutes.

6. 6

   Turn the racks and brown the other side, about 3 minutes longer.

7. 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.

8. 8

   Transfer the racks to a carving board and let rest for 10 minutes.

9. 9

   Meanwhile, set the medium skillet over high heat.

10. 10

    Add 1/2 cup of the wine and bring to a boil, scraping up any browned bits.

11. 11

    Pour the wine into the large skillet and add the garlic and thyme.

12. 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.

13. 13

    Add the chicken stock and boil until reduced to 1/2 cup, about 8 minutes.

14. 14

    Remove the skillet from the heat and discard the garlic and thyme sprig.

15. 15

    Whisk in the butter, 1 piece at a time.

16. 16

    Season with salt and pepper and strain the sauce into a warmed gravy boat.

17. 17

    To serve, cut the lamb into chops and arrange 3 chops on each dinner plate.

18. 18

    Pass the Cabernet sauce at the table along with a little coarse salt for sprinkling on the lamb.

* Per serving · 4 servings · Values may vary.