Herb Crusted Rack of Lamb with Dried Cherry Sauce | Lazy Creek Vineyards

Ingredients

• 2 racks of lamb, chine bones removed, Frenched and meat trimmed of fat
• Kosher salt and freshly ground pepper
• 2 cloves garlic, minced
• ¼ cup chopped fresh flat leaf parlsey
• 2 tbsp. chopped fresh thyme
• 1 tbsp. chopped fresh rosemary
• 1 tsp. culinary lavender
• 3 tbsp. Dijon mustard
• ¼ cup olive oil
• 2 tbsp. honey
• 3 tbsp. Balsamic vinegar
• 2/3 cup Pinot Noir
• 1 cup veal demi-glace
• ¾ cup veal stock or chicken broth
• ¼ cup dried cherries, coarsely chopped