Rack of Lamb with Cabernet Sauce

• Three 8-bone racks of lamb (1 1/2 pounds each), trimmed of all fat, bones frenched (see Note)
• Coarse salt and freshly ground pepper
• 1 1/2 tablespoons canola oil
• 1 cup Cabernet Sauvignon
• 1 garlic clove
• 1 thyme sprig
• 1 cup chicken stock or canned low-sodium broth
• 2 tablespoons cold unsalted butter, cut into 4 pieces

1. Preheat the oven to 425.
2. Season the lamb racks all over with coarse salt and pepper.
3. Heat 1 tablespoon of the oil in a large skillet and the remaining 1/2 tablespoon of oil in a medium skillet; both skillets should be ovenproof.
4. Add 2 of the lamb racks to the large skillet and 1 rack to the medium skillet, meaty side down.
5. Cook the racks over moderately high heat until well browned, about 4 minutes.
6. Turn the racks and brown the other side, about 3 minutes longer.
7. Transfer the skillets to the oven and roast the lamb for 15 to 20 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 120or rare and 125 for medium rare.
8. Transfer the racks to a carving board and let rest for 10 minutes.
9. Meanwhile, set the medium skillet over high heat.
10. Add 1/2 cup of the wine and bring to a boil, scraping up any browned bits.
11. Pour the wine into the large skillet and add the garlic and thyme.
12. Set the large skillet over high heat, add the remaining 1/2 cup of wine and boil until reduced by one-third, about 3 minutes.
13. Add the chicken stock and boil until reduced to 1/2 cup, about 8 minutes.
14. Remove the skillet from the heat and discard the garlic and thyme sprig.
15. Whisk in the butter, 1 piece at a time.
16. Season with salt and pepper and strain the sauce into a warmed gravy boat.
17. To serve, cut the lamb into chops and arrange 3 chops on each dinner plate.
18. Pass the Cabernet sauce at the table along with a little coarse salt for sprinkling on the lamb.

salt, canola oil, cabernet sauvignon, garlic, thyme, chicken stock, cold unsalted butter

Taken from www.foodandwine.com/recipes/rack-of-lamb-with-cabernet-sauce (may not work)