Fork Lift Pan-Roasted Rack of Lamb with Red Wine Dijon Demi-Glace Recipe

Ingredients

• 2 tablespoons coarse-chopped fresh rosemary 2 tablespoons coarse-chopped fresh rosemary 2 tablespoons coarse-chopped fresh rosemary
• 2 tablespoons minced garlic 2 tablespoons minced garlic 2 tablespoons minced garlic
• 1 tablespoon kosher salt 1 tablespoon kosher salt 1 tablespoon kosher salt
• ¼ cup extra virgin olive oil ¼ cup extra virgin olive oil ¼ cup extra virgin olive oil
• 1 rack of lamb (1½-2 pounds), Frenched 1 rack of lamb (1½-2 pounds), Frenched 1 rack of lamb (1½-2 pounds), Frenched
• 1 tablespoon canola oil 1 tablespoon canola oil 1 tablespoon canola oil
• ¼ cup red wine ¼ cup red wine ¼ cup red wine
• 1 cup veal or beef demi-glace 1 cup veal or beef demi-glace 1 cup veal or beef demi-glace
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard