Roasted Rack of Lamb with Cabernet Tangerine Sauce

Serves 4

1 crown lamb rack, Frenched and trimmed (about 8 chops)

4 cloves garlic, coarsely chopped

2 tbsp. each of fresh rosemary, thyme, parsley, mint and basil, finely chopped

2 tbsp. olive oil

¼ cup brandy

Salt and pepper to taste

1 tbsp. tangerine zest

1 tbsp. Dijon mustard

To prepare:

Rub lamb with salt and pepper, herbs, orange zest and mustard. Let set overnight, or at least six hours. Sear lamb in olive oil, meat side down, until golden brown. Deglaze with brandy. Add garlic and turn rack over till it rests on bones. Roast in oven until internal temperature reaches 126 degrees for medium-rare. Tent with foil and let rest.

Tangerine sauce:

½ cup honey

2 tbsp. mint, finely chopped

¼ cup Dijon mustard

¼ cup grain mustard

Additional tangerine zest

½ cup Cabernet Sauvignon

2 oz. lamb stock (prepare ahead of time)

Salt and pepper to taste

1 tbsp. butter, cut into pieces

Fresh rosemary or candied tangerine rind to garnish

To prepare:

While meat is resting, in a small bowl, mix sauce ingredients together except for the wine and lamb stock. Using the same pan that you cooked the lamb in, removing excess grease. Over high heat, add the Cabernet Sauvignon and deglaze, let reduce, add lamb stock and reduce again.  Add sauce ingredients to pan and whisk together, scraping bottom of pan to release brown bits. Add pieces of butter until smooth. Keep warm, cut rack of lamb into double chops, arrange on a prepared dish and drizzle sauce over lamb. Garnish with fresh rosemary and candied tangerine rind.

Serve with oven-braised fennel and sautéed spinach, and a glass of Ferrari-Carano red wine! 

We recommend the Ferrari-Carano Cabernet Sauvignon.