📖 Instructions

1. Preheat your oven to 400°F (200°C). This is crucial for a perfect roast!
2. Pat the rack of lamb dry with paper towels. This helps the lamb brown beautifully.
3. Season generously with salt, pepper, and any herbs you're using; I like to use fresh rosemary and thyme. Don't be shy with the seasoning!
4. Place the lamb rack, bone-side up, in a roasting pan. You want enough space around it so that the heat circulates well.
5. Roast for 20 minutes, then reduce the oven temperature to 350°F (175°C). This slower cook ensures the lamb stays juicy.
6. Continue roasting, checking the internal temperature with a meat thermometer frequently. The lamb is done when the internal temp hits 135°F (57°C) for medium-rare, 145°F (63°C) for medium.
7. Once cooked, remove the lamb from the oven and let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute. Oh, and don't skip this step; it's vital!
8. While the lamb rests, make the red wine reduction. In a small saucepan, combine the red wine, chicken broth, shallots, and garlic. Bring to a simmer over medium heat.
9. Reduce the heat to low and let the mixture simmer for about 15-20 minutes, or until it thickens slightly. Stir occasionally and taste test as you go. Feel free to adjust seasonings if you feel that's necessary. You might even want to add some balsamic glaze for extra depth. I did once, it was divine!
10. Once the lamb has rested, carve it into individual chops, placing them on a serving platter. Spoon the red wine reduction over the lamb. This makes it look even more appealing, trust me!
11. Garnish with fresh herbs and serve immediately. Enjoy your masterpiece!