Texas Roasted Rack of Lamb

Lamb

• 2 (8-rib) racks of lamb, frenched 4 (8-rib) racks of lamb, frenched
• 1½ teaspoons salt 1 tablespoon salt
• ¾ teaspoon black pepper 1 1/2 teaspoons black pepper
• 1 teaspoon vegetable oil 2 teaspoons vegetable oil

Herb coating

• ½ head new garlic or 3 large regular garlic cloves, minced 1 head new garlic or 6 large regular garlic cloves, minced
• ¼ cup finely chopped fresh flat-leaf parsley 1/2 cup finely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh thyme 2 tablespoons finely chopped fresh thyme
• 2 teaspoons finely chopped fresh rosemary 4 teaspoons finely chopped fresh rosemary
• ½ teaspoon salt 1 teaspoon salt
• ½ teaspoon black pepper 1 teaspoon black pepper
• 1½ tablespoons extra-virgin olive oil 3 tablespoons extra-virgin olive oil

Optional – Red Wine Sauce

• 1 tsp olive oil 2 tsp olive oil
• 1 clove garlic, chopped 2 cloves garlic, chopped
• 1/2 tsp cornstarch 1 tsp cornstarch
• 1/2 cup red wine (Cabernet Sauvignon or Merlot works well) 1 cup red wine (Cabernet Sauvignon or Merlot works well)
• 1/2 cup beef stock 1 cup beef stock
• 2 Tbsp butter 4 Tbsp butter
• 1 tsp rosemary, chopped 2 tsp rosemary, chopped
• Salt & pepper Salt & pepper