Garlic And Sage Lamb Racks With Muscat Jus

• 3 None red onions, cut into wedges
• 1/3 cup olive oil
• 12 None sage leaves, plus 2 tbsp extra, chopped
• 1 None lemon, peel grated
• 4 cloves garlic, crushed
• 1/2 tsp red pepper flakes
• 6 None lamb racks (4 cutlets per rack), French-trimmed
• None None Steamed beans, to serve
• None None FOR THE MUSCAT JUS
• 2 cups chicken stock
• 1 cup muscat (moscato) wine
• 1 None lemon, peel finely grated

1. Preheat the oven to 425u0b0F.
2. Toss onions with 1/2 the oil, sage leaves and lemon peel in a roasting pan.
3. Combine remaining oil with chopped sage, garlic and red pepper flakes in a small bowl; brush over lamb. Place lamb on onion mixture.
4. Bake 20-25 min, until lamb is cooked to desired doneness. Let stand, covered, 10 mins before carving.
5. For the muscat jus, combine stock and muscat in a medium saucepan on high heat. Bring to a boil. Reduce heat to low; simmer 15 mins, until sauce has reduced by half and thickened slightly. Stir in lemon peel. Add to onion mixture in roasting pan.
6. Serve lamb with muscat jus and beans.

red onions, olive oil, sage, lemon, garlic, red pepper, lamb, steamed beans, jus, chicken stock, wine, lemon

Taken from recipes-plus.com/api/v2.0/recipes/25854 (may not work)