Servings: 4 to 6

2 racks of lamb, 1¼ lbs (625 g) each, (about 8 chops each) 2 racks of lamb, 1¼ lbs (625 g) each, (about 8 chops each)
2 tbsp (30 mL) fresh rosemary 2 tbsp (30 mL) fresh rosemary
4 medium cloves garlic, peeled 4 medium cloves garlic, peeled
1 tsp (5 mL) kosher salt 1 tsp (5 mL) kosher salt
1 tsp (5 mL) black peppercorns 1 tsp (5 mL) black peppercorns
2 tbsp (30 mL) grainy Dijon mustard 2 tbsp (30 mL) grainy Dijon mustard
1 tbsp (15 mL) olive oil 1 tbsp (15 mL) olive oil
 
SAUCE SAUCE
1 cup (250 mL) medium-bodied red wine 1 cup (250 mL) medium-bodied red wine
1 tbsp (15 mL) balsamic vinegar 1 tbsp (15 mL) balsamic vinegar
1 tbsp (15 mL) sugar 1 tbsp (15 mL) sugar
1 tbsp (15 mL) unsalted butter, cut into 4 pieces 1 tbsp (15 mL) unsalted butter, cut into 4 pieces
Pinch salt Pinch salt

1. Preheat oven to 450°F (230°C).
2. Pat lamb dry with paper towels.
3. Combine rosemary, garlic, salt and pepper in the bowl of a mini food processor and pulse until chopped. Scrape down the sides, add mustard and olive oil and pulse until you have a coarse paste. Spread all over lamb.
4. Place lamb, fat-side up, in a metal roasting pan big enough to hold both racks in a single layer in the oven. Roast for 10 minutes or until fat side is nicely browned, then reduce the temperature to 400°F (200°C) and roast 18 to 20 minutes longer or until lamb is golden brown all over and an instant-read thermometer tells you the internal temperature is about 125°F (52°C) for medium-rare (the lamb will continue to cook slightly as it rests). Remove from oven, transfer lamb to a plate, cover loosely with a piece of foil and let stand 5 to 10 minutes.
5. For sauce, combine wine, balsamic vinegar and sugar in a medium pot over mediumhigh heat. Bring to a boil, stirring to dissolve sugar, and boil for 10 to 12 minutes or until it is reduced by more than half and is slightly thickened. Remove from heat. Just before serving, add cubed butter and warm sauce over low heat, swirling pot until butter is just melted and incorporated. Season with a pinch of salt.
6. Cut lamb between the ribs into individual chops and serve with a drizzle of sauce.

WHAT TO SERVE  WHAT TO SERVE
CREEKSIDE SYRAH VQA  CREEKSIDE SYRAH VQA
LCBO 66654 $ 15.95  LCBO 66654 $ 15.95
PETER LEHMANN BAROSSA SHIRAZ  PETER LEHMANN BAROSSA SHIRAZ
LCBO 572875 $ 16.95  LCBO 572875 $ 16.95