1 rack rib eye lamb chops, 'Frenched'
3 teaspoons olive oil, separated
3 teaspoon salt, separated
2 teaspoons pepper, separated
¼ cup Italian seasoned bread crumbs
1 sprig fresh rosemary (approximately 2 teaspoons), finely minced
1 cup red wine
1 tablespoon butter
½ teaspoon garlic powder
Preheat oven to 400°F.
Score the fatty part of the lamb rack cross wise creating a diamond pattern. Drizzle 2 teaspoon of olive oil on the rack, spread it around the entire rack to help seasoning stick to it. Season entire rack with 2 teaspoons of salt, 1 teaspoon of pepper. Combine breadcrumbs and rosemary and dredge the rack in the breadcrumb mixture. Using a skillet that is also oven safe, heat the rest of the olive oil over medium high heat. Sear the fatty part of the lamb in the oil for about 2-4 minutes, or until golden brown. Turn the lamb fat side up and place the entire pan in the oven for 10 -12 minutes or until the internal temperature is 145°F (medium rare). Carefully remove hot pan from the oven and place on stove. Remove the meat from the pan and allow it to rest at least 5 minutes before cutting. In the same pan, over low heat, add butter, the rest of the salt, pepper, garlic powder and red wine. Cook for 4-5 minutes or until the sauce reduces or thickens slightly. Strain away the solids using a slotted spoon or a strainer. Use the red wine reduction as a sauce to place at the bottom of the plate, over which you plate the sliced chops.