
For the Lamb
- 2 Racks of Lamb, frenched
- 2 TB Extra Virgin Olive Oil
- Kosher salt and pepper to taste
For the Aca Modot Sauce
- 1/4 Cup shallot, minced
- 1 Cup Aca Modot
- 1 TB fresh rosemary, minced
- 1 tsp. fresh chives, minced
- 1/2 TB fresh thyme, minced
- 1 Cup beef stock
- 2 Tbsp cold salted butter
- Kosher salt and pepper to taste
Position a rack in the center of the oven and heat to 400 F.
Generously salt and pepper both lamb racks.
Heat the 2 tablespoons olive oil in a large, oven-proof, heavy-duty skillet over medium-high heat. When the oil simmers, place the racks of lamb in the skillet, fat-side down. Sear the lamb until nicely browned on all sides.
Transfer the skillet to the oven and roast the lamb to your liking, or until a meat thermometer registers 120 F to 125 F for rare, or 130 F to 135 F for medium-rare (18-21 minutes).
Remove the racks to a platter and tent loosely with foil. Reserve the skillet and pan drippings.
Prepare the Sauce
Place the reserved skillet and pan drippings over medium heat. Add the
shallots and cook, stirring occasionally until translucent, 3-4
minutes. Add the Aca Modot wine, minced rosemary, chives and thyme.
Bring to a boil over high heat until the wine has reduced by
about two-thirds. Add beef stock and bring to a boil.
Lower the heat to medium and continue to cook, stirring frequently,
until the mixture is reduced to about 3/4 cup.
Add the cold butter and continue to stir until the butter has melted
and sauce is emulsified. Adjust the seasoning to taste with salt and
pepper.
Cut lamb into portions and serve with the Aca Modot sauce.