Roast Rack of Lamb

Instructions

1. Prepare the lamb
   Remove the lamb from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat dry with paper towels. Score the fat cap in a diamond pattern, being careful not to cut into the meat.
2. Make the herb crust
   In a bowl, combine the minced garlic, chopped rosemary, thyme leaves, breadcrumbs, and 1 tablespoon of olive oil. Mix thoroughly until the mixture holds together when pressed.
3. Sear the lamb
   Heat the remaining tablespoon of olive oil in a large, oven-safe skillet over high heat. Season the lamb with salt and pepper, then sear fat-side down first for 2 minutes. Turn and sear all sides until golden brown, about 1-2 minutes per side.
4. Apply coating and roast
   Remove the lamb from the heat. Brush the fat side and meat with Dijon mustard, then press the herb-breadcrumb mixture firmly onto the mustard. Transfer the skillet to a preheated 375°F (190°C) oven and roast for 18-20 minutes for medium-rare (internal temperature of 125°F or 52°C).
5. Rest the meat
   Remove the lamb from the oven and transfer to a cutting board. Tent loosely with aluminum foil and let rest for 10 minutes. The temperature will continue to rise to 130-135°F (54-57°C) for a perfect medium-rare.
6. Make the red wine reduction
   While the lamb is resting, place the same skillet over medium-high heat. Add the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring to a boil and reduce by half, about 5 minutes. Add the beef stock and continue to reduce until the sauce thickens slightly, about 5 more minutes. Remove from heat and whisk in the butter.
7. Carve and serve
   Cut the lamb between the bones into individual chops. Arrange on warmed plates and drizzle with the red wine reduction. Serve immediately with your choice of sides like roasted potatoes or seasonal vegetables.