For the lamb:
2 racks of lamb (8-9 ribs) with bones frenched and fat trimmed
salt and ground black pepper
2 Tbsps vegetable oil
1. Preheat oven to 425 degrees and place a shallow pan in oven to heat.
2. Season lamb with salt and pepper. Heat oil in skillet over high heat.
3. Place lamb in skillet meat side down with ribs facing outward. Cook until well browned and a crust has formed on the surface, probably about 4-5 minutes.
4. Use tongs to stand ribs up against each other to brown bottoms.
5. Transfer lamb to preheated roasting pan and roast 12-15 minutes. (retain 2 T. fat for use in sauce)
6. Remove and cover meat loosely with foil and let rest 10-12 minutes.
7. Carve into individual and chops and serve immediately with sauce.

For the sauce:
2 medium shallots, minced
1 cup dry red wine
2 1/2 tsps minced rosemary leaves
1 cup low sodium chicken broth
2 Tbsps butter
Salt and ground black pepper

1. Pour off all but 2 Tbsps of the fat from the skillet where you browned the lamb.
2. Saute shallots over medium heat until soft.
3. Add red wine and rosemary, increase heat to medium high, and simmer until dark and syrupy.
4. Add chicken broth and reduce until about 3/4 cup.
5. Remove from heat, add butter to blend. Season with salt and pepper to taste.