Lamb rack seasoned with five peppercorn blend, served with a Petite Sirah reduction.

METHOD

Lamb Rack:

1. Turn on the oven to 320°F.
2. Season the lamb rack with peppercorns and salt.
3. Heat an oven proof pan over medium heat. Sear the lamb rack on all sides, adding garlic, rosemary and butter.
4. Baste the lamb rack with the juice from the pan, and then move to the pre-heated oven and cook for 6 minutes.
5. Remove the lamb from the oven, turn the lamb over, and then baste it again with the juices.
6. Return to oven and cook for another 6 minutes or to preferred inner temperature.

Petite Sirah Reduction:

1. Transfer 4 tablespoons of lamb drippings from the lamb to a pan over medium heat. If no drippings remain, melt butter in a cast iron skillet.
2. Add wine, minced garlic, and shallots and sauté, stirring until tender, about 1 minute.
3. Bring to a boil, then reduce to a low simmer.
4. Reduce by half, then allow to cool.

Serve warm on top of cooked lamb rack.