Angela's Italian Recipe for Herbed Lamb Chops In Red Wine Sauce

Herbed Lamb Chops In Red Wine Sauce
(Costolette di Agnello alle Erbe in Vino Rosso)


Ingredients:

For the Sauce:
1 tablespoon extra virgin olive oil
3 pounds lamb neck stew meat or lamb riblets
1 pound onions, coarsely chopped
1 large carrot, chopped
4 large garlic cloves, chopped
1 tablespoon herbes de Provence
4 and 1/3 cups Pinot Noir or other dry red wine
3 cups chicken broth

1 tablespoon butter, room temperature
2 teaspoons all purpose flour

For the Lamb:
1 cup finely chopped fresh Italian parsley
1/4 cup finely chopped fresh thyme
1/4 cup finely chopped fresh rosemary
1/4 cup finely chopped fresh sage
1 tablespoon ground black pepper
5 tablespoons extra virgin olive oil, divided
Three 1 and 1/2-pound well-trimmed 8-rib racks of lamb

Directions:
Prepare the Sauce:
Heat olive oil in heavy large pot over medium-high heat.

Add lamb and saute until deep brown, turning occasionally, about 18 minutes.

Using tongs, transfer lamb to bowl.

Add onions, carrot, garlic, and herbes de Provence to pot.

Saute until vegetables are deep brown, about 8 minutes.

Add wine and broth to pot; return lamb and any accumulated juices to pot.

Bring to boil, reduce heat to medium-low, and simmer uncovered 1 and 1/2 hours.

Strain into large bowl, pressing on solids in strainer to release all stock.

Spoon off any fat from surface of stock; return stock to same large pot.

Simmer until reduced to 1 and 1/3 cups, about 15 minutes.

Mix butter and flour in small bowl to smooth paste.

Whisk paste into stock.

Simmer sauce until slightly thickened and smooth, whisking constantly, about 1 minute longer.

Season with salt and pepper.

Prepare the Lamb:
Stir fresh herbs and pepper in medium bowl to blend.

Add 2 tablespoons olive oil and mix until herbs are sticking together.

Sprinkle lamb racks with salt.

Firmly press 1/3 of herb mixture over rounded side of each rack to cover.

Preheat oven to 350°F.

Heat 3 tablespoons olive oil in large nonstick skillet over medium-high heat.

Add 1 lamb rack to skillet, herbed side down.

Saute until browned, about 4 minutes.

Turn rack over and saute until browned, about 3 minutes.

Place rack, herbed side up, on rimmed baking sheet.

Repeat, fitting remaining racks on same sheet.

Roast lamb until thermometer inserted into center registers 135°F for medium-rare, about 25 minutes.

Let lamb rest on sheet 15 to 20 minutes.

Cut lamb between bones into individual chops.

Arrange 3 chops on each plate.

Drizzle with sauce and serve. Serves 8.