Herb-Crusted Rack of Lamb with a Red Wine Reduction - The Foyt Collection

Ingredients

• Red Wine Reduction: For the Red Wine Reduction:
• 1 cup Foyt Wines #61 Pinot Noir
• 1 cup beef or vegetable broth
• 2 tablespoons unsalted butter
• Salt and black pepper, to taste
• For The Lamb: 2 racks of lamb (8 chops each)
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 2 cloves of garlic, minced
• 2 tablespoons olive oil