Want to wine and dine but short on time? (recipe ? rack of lamb in red wine sauce)

Ingredients

• 2 racks of lamb
• salt and pepper
• 1 1/2 to 2 tablespoons olive oil

Sauce :

• 1/4 cup finely chopped onion or shallot
• 1 cup dry red wine, Pinot Noir is very good
• 1 teaspoon minced rosemary leaves
• 1/2 teaspoon minced thyme leaves
• 1 teaspoon chopped chives
• 1 cup beef broth
• 1 to 2 tablespoons butter
• salt and pepper, to taste

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Preparation

• Heat oven to 400°.
  Sprinkle lamb with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place racks of lamb in skillet, meaty side down, until nicely seared. Turn to brown bottoms, letting the racks support each other. Transfer to a foil-lined roasting pan. Place pan in oven; roast for about 20 to 30 minutes.
• In the same skillet, sauté onions until tender. Add wine and herbs; simmer briskly until the wine has boiled down to a syrup. Add broth and continue to simmer until reduced to about 3/4 cup. Add the butter; stir.
• Taste and season with salt and pepper. Serve sauce with the lamb. Makes 3/4 cup.
  Cut lamb into portions and serve with the red wine sauce.

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