Rack of Lamb with Cabernet Sauce

This succulent rack of lamb is roasted and served with an easy red wine and herb pan sauce. Use a good quality red wine for the sauce (my rule of thumb is if you wouldn’t drink it, don’t cook with it), and use fresh herbs if possible.

This lamb makes a fabulous weekend dinner- serve it with mashed or roasted potatoes and a fresh green vegetable (such as asparagus, peas, green beans, or roasted brussels sprouts). For a special occasion or entertaining, the bold flavors of lamb and Cabernet pair well with rich and earthy mushroom Wellingtons (as shown in the photo here).

 Ingredients:Three 8-bone racks of lamb (1½ pounds each), trimmed of all fat, bones frenched (see Cook’s Note)