How to Prepare Rack of Lamb My RestaurantWorthy Recipe -…

Ingredients

• 1 (1.5-2 lb) rack of lamb, frenched (approximately 680-900g)
• 2 tablespoons olive oil (30ml)
• 1 teaspoon kosher salt (6g)
• ½ teaspoon black pepper (3g)
• 2 cloves garlic, minced (approximately 6g)
• 1 tablespoon fresh rosemary, chopped (approximately 5g)
• 1 tablespoon fresh thyme, chopped (approximately 5g)
• 2 tablespoons Dijon mustard (30ml)
• 1 tablespoon olive oil (15ml)
• 1 shallot, finely chopped (approximately 40g)
• ½ cup dry red wine (e.g., Cabernet Sauvignon or Merlot) (120ml)
• 1 cup low-sodium chicken broth (240ml)
• 1 tablespoon butter, unsalted (14g)
• Salt and pepper to taste