Herb-Crusted Rack of Lamb with Red Wine Reduction

Preheat the oven to 200°C (400°F).

Season the rack of lamb with salt and pepper. Heat a tablespoon of olive oil in a large oven-proof skillet over high heat. Sear the lamb on all sides until golden brown, about 2-3 minutes per side.

Mix together the Dijon mustard, minced garlic, rosemary, thyme, and a bit of olive oil to create a paste. Coat the lamb evenly with this herb mixture.

Roast the lamb in the preheated oven until it reaches your desired doneness, about 15-20 minutes for medium-rare.

While the lamb is roasting, prepare the red wine reduction. In a saucepan, combine the red wine, beef stock, rosemary sprig, and crushed garlic. Bring to a boil, then reduce to a simmer. Allow the mixture to reduce by half, which should take about 20-25 minutes.

Remove the sauce from heat and whisk in the cold butter cubes until the sauce is glossy and slightly thickened. Strain the sauce for a smooth finish.

Let the lamb rest for 10 minutes after removing from the oven, then slice between the ribs and serve with the red wine reduction drizzled over the top.