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Prep Time: 20 minutes plus time to marinate, Cook Time: 40 minutes, Serves 6
1 c. Henry's Olive Oil juice and zest of two lemons 8 cloves garlic, minced 6 tbsp. fresh rosemary, finely chopped 4 tsp. sea salt 2 tsp. freshly cracked pepper 3 (about 2 lbs. each) racks of lamb, trimmed 3 tbsp. butter 3 shallots, minced 2 cloves garlic, minced 1 c. red wine (red zinfandel, merlot or pinot noir) 1 c. organic chicken broth sea salt and pepper Whisk together first six ingredients for marinade. Place rack of lamb, bone side down, in a stovetop and ovenproof baking pan. Pour marinade over lamb, cover and refrigerate for two hours. Bring to room temperature before roasting. Preheat oven to 400°F. Roast lamb for 15 to 20 minutes for medium rare (about 125°F to 130°F). Remove from oven and set aside to rest. Place roasting pan on stovetop over medium-high heat. Add butter, shallots and garlic. Cook for 3 minutes, until soft. Deglaze pan with wine and reduce by half. Add broth, bring to a boil and reduce until slightly thickened. Season with salt and pepper. Slice lamb into separate chops and arrange on a platter, drizzle with pan sauce and serve garnished with fresh rosemary. Nutrition Facts Per Serving (350g): Calories 550 (310from fat) 34g total fat, 12g saturated fat, 0g trans fat, 160mg cholesterol, 670mg sodium, 6g carbohydrate, 1g dietary fiber, 1g sugars, 47g protein |
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