Reverse-Seared Lamb Rack with Homemade Red Wine Sauce

Embark on a gourmet journey in today's vlog, where I reveal the secrets to making a stunning Reverse-Seared Rack of Lamb with an exquisite Red Wine Sauce. This recipe brings together the tenderness of perfectly cooked lamb with the rich, complex flavors of a homemade Merlot sauce.
🍖 Ingredients:
1 Rack of Lamb (about 1 to 1.5 pounds)
For the Marinade:
Leaves from a String of Rosemary, Finely Chopped
3 Cloves Garlic, Minced
Salt and Freshly Ground Pepper
1 Tbsp Mayonnaise
For the Red Wine Sauce:
1 Cup Merlot or Preferred Red Wine
2 Cups Lamb or Beef Stock
2 Cloves Garlic
1 Sprig Fresh Rosemary
Salt and Freshly Ground Pepper
1 Tbsp Cold Unsalted Butter
Instructions:
Prepare the lamb: Remove the silver skin on the bone side, lightly score the fat cap, and scrape the bones clean.
Mix rosemary, garlic, salt, pepper, and mayonnaise to make the marinade. Apply liberally over the meat, avoiding the bones. Let the lamb marinate at room temperature for 2 hours on a roasting rack, with bones wrapped in tin foil.
Preheat the oven to 250°F (120°C) for reverse searing.
Roast the lamb in the oven until the internal temperature reaches 120°F for medium-rare. Remove and let it rest for about 10 minutes.
For the sauce, simmer the wine with garlic and rosemary until reduced by half. Add stock and reduce again. Season with salt and pepper. Finish by whisking in cold butter.
Sear the rested lamb: outdoor grilling; or indoor using a broiler or kitchen torch for an even, delectable browning.
Slice the rack into individual chops, serve with the red wine sauce, and enjoy!
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