Perrihouse’s Herb Encrusted Rack of Lamb with Caramelized Red Onion Sauce 

Lamb Rack Preparation:

1 teaspoon minced fresh thyme
1 teaspoon minced fresh parsley
1 teaspoon minced fresh chives
1 tablespoon minced garlic
Salt and pepper

Clean lamb rack to desired leanness by cutting away any undesired fat from on top and between each of the eight bones. Rub meat with herbs and garlic and season generously with salt and pepper. Place a saut pan on high heat and coat bottom of pan with oil. Sear lamb on all sides until golden brown, remove from pan and place in 350 oven. Reserve the pan drippings for preparation of the sauce. Cook lamb in oven for about 10-12 minutes for medium rare, or longer for desired doneness.

Caramelized Red Onion Sauce

red onion cut into strips (julienne)
tablespoon minced garlic
teaspoon minced thyme
teaspoon minced parsley
teaspoon minced fresh chives
cup red wine
2 tablespoons demi glace or rich veal stock

Return the pan the lamb was seared in to the burner. On medium heat saut the onions, garlic, and herbs until golden brown. Deglaze the pan by adding the red wine and cook on high heat until the volume of wine is reduced by . Add veal stock and cook until sauce appears thick or coats the back of a metal spoon.