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  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Serves: 4

Fresh rosemary and thyme are the perfect marriage with lamb. The red wine reduction adds an elegant finishing sauce.


2 racks of lamb, frenched (about 8 ribs each)

coarse kosher salt and fresh ground black pepper

2 T. olive oil

2 T. Dijon mustard

1 T. fresh rosemary, finely chopped

4 whole sprigs fresh rosemary, garnish

1 T. fresh thyme, finely chopped

1 T. fresh parsley, finely chopped

3 cloves garlic, peeled and crushed


2 c. Perrin Family Reserve Cotes du Rhone

1-1/2 c. balsamic vinegar

1 T. unsalted butter, chilled



To Prepare

Preheat oven to 425°. Season lamb with salt and pepper. Mix together olive oil, mustard, chopped rosemary, thyme, parsley and garlic. Spread evenly over the meaty part of the racks of lamb.

Place in a roasting pan, fat side up and roast for about 20 minutes for medium-rare (about 125°-130° internal temperature). Allow to rest for 10 minutes before carving.

While lamb is resting, prepare the sauce by combining the red wine with the balsamic vinegar. Bring to a boil, then reduce to a simmer until sauce is reduced by half. Swirl in butter. Adjust seasoning by adding salt and pepper, if necessary.

To Serve

Cut each rack into 4 double lamb chops. Place on a platter, or place two double chops per person on individual plates, with a drizzle of red wine sauce and a sprig of fresh rosemary.

Pair with Coudoulet de Beaucastel Cotes du Rhone.

Eddie's Recipe Tip:

For a fun appetizer, carve cooked lamb into single chops and serve the red wine sauce as a dipping sauce on the side.