Herbed Lamb Chops With Pinot Noir Sauce

Image of Herbed Lamb Chops With Pinot Noir Sauce, Bon Appetit Magazine
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Ingredients

Sauce
  • 1 tablespoon vegetable 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 1/3 cups Pinot Noir or other dry red wine
  • 3 cups low-salt chicken broth
  •  
  • 1 tablespoon butter, room temperature
  • 2 teaspoons all purpose flour
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 olive oil, divided
  • 3 1 1/2-pound well-trimmed 8-rib racks of lamb, preferably frenched

Description

Fresh Herbs And A Deep Wine Sauce Bring Out The Wonderful Flavor Of The Lamb.

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