Recipes

Rack of Lamb with Cabernet & Dijon Reduction

A Recipe to Pair With 2022 SHV Ink Grade Vineyard Cabernet Sauvignon

Ingredients
2 tablespoons coarse-chopped fresh rosemary
2 tablespoons minced garlic
1 tablespoon kosher salt
¼ cup extra virgin olive oil
1 rack of lamb (1½–2 pounds), Frenched
1 tablespoon canola oil
1 generous pat of butter
¼ cup Cabernet Sauvignon
1 cup veal or beef demi-glace
2 tablespoons Dijon mustard

Preparation
Chop the rosemary and garlic together with the salt, then add the olive oil to make a paste. Rub this mixture all over the rack of lamb, excluding the exposed bones. Marinate for at least 2 hours in refrigerator. Remove from refrigerator and let sit for at least 45 minutes to bring meat to room temperature.

Preheat oven to 400°F.

Place a large, oven-safe skillet on the stove over medium-high heat. Add the canola oil, and when it just starts to smoke, place the rack of lamb fat-side down in the skillet. Brown for 5–7 minutes, or until golden brown, then flip over and place the whole pan in the oven.

After 15 minutes, check the internal temperature with a meat thermometer. When the internal temperature reaches 125°F for medium-rare (this can take up to 25 minutes more), take the rack of lamb out and allow to rest on a cutting board while you assemble the sauce.

Place the pan back on the stove over medium-high heat. When the oil in the bottom of the pan starts to bubble, deglaze pan with red wine. (Always remember to temporarily remove the pan from direct heat when adding alcohol.) Scrape the bottom of the pan with a whisk, and when the wine has reduced by half, add the demi-glace and whisk to combine. When the mixture comes back to a boil, whisk in the mustard, butter, and remove from heat.

Carve the rack into chops, and drizzle copiously with the pan sauce.