Rack Of Lamb With Red Wine Sauce. To prepare the lamb, season the racks well with salt and pepper. Cook, stirring occasionally, until soft, about 2 to 3 minutes.
Add 1 lamb rack to skillet; Add beef stock and let reduce until sauce coats the back of the spoon. First of all, preheat your oven to 200c.
Repeat With Second Lamb Rack.
Heat oil in heavy large skillet over high heat. Brush the lamb with olive oil. By this time lamb will be ready too.
Once Reduced, Strain Out Solids Using A Fine Mesh Sieve.
Add jellied cranberries, red wine and thyme and bring to boil. Deglaze pan with red wine and stock. Remove from heat and swirl in 1 to 2 tbsp.
When The Internal Temperature Reaches 125°F For Medium Rare (This Can Take Up To 25 Minutes More), Take The Rack Of Lamb Out And Allow To Rest On A Cutting Board While You Assemble The Sauce.
While the lamb is roasting, make the red wine sauce. Cook the racks over moderately high heat until well browned, about 4 minutes. Strain into a serving dish.
Place Lamb, Herbed Side Up, On Rimmed Baking Sheet.
To prepare the glaze, combine the wine, vinegar, shallot and garlic in a saucepan over medium heat and reduce until about 1/2 cup liquid remains, 20 to 25 minutes. Transfer the skillet to the oven and roast the lamb for about 20 to 30 minutes. Transfer the roast to the oven and roast to the targeted doneness.
Make The Garlic Herb Rub.
Stir in vanilla, vinegar, salt and pepper. Remove from heat, add butter to blend. Set aside until you are ready to use it.