Herb crusted rack of lamb

Ingredients

• 2 tablespoons olive oil – (30ml)
• 3 tablespoons freshly chopped Thyme – (45ml)
• 3 tablespoons freshly chopped Rosemary – (45ml)
• 3 cloves of garlic, minced
• 3 tablespoons olive oil – (45ml)
• Salt & pepper
• Sauce
• 2 cloves of roasted garlic
• ½ cup red wine – (125ml)
• ½ cup lamb stock – (125ml)
• 2 teaspoons grainy mustard – (10ml)

Directions

1. Preheat the oven to 475 F
2. Rub the rack of lamb with 1 tablespoon of olive oil and season with salt & pepper.    Heat the remainder of the oil in a skillet.  Place the rack fat side down and sear until the meat is nicely browned.
3. Combine the fresh thyme and rosemary, minced garlic, 3 tablespoons of olive oil, and seasoning with salt & pepper.  Generously lather the rack in the herb crust mixture.  Cover the tips where the bones are in aluminum foil.
4. Remove cooked rack from pan and allow juices to reconstitute.
5. Meanwhile, combine the 2 cloves of minced garlic, ½ cup red wine, ½ cup lamb stock, and the 2 tablespoons of grainy mustard in a small bowl and mix this sauce.  Pour over the rack and enjoy.