Herbed lamb chops in pinot noir sauce

For the sauce:
Heat oil in heavy large pot over medium-high heat. Add lamb and sauté until deep brown, turning occasionally, about 18 minutes.

Using tongs, transfer lamb to bowl. Add onions, carrot, garlic, and herbs to pot. Sauté until vegetables are deep brown, about 8 minutes.

Add wine and broth to pot; return lamb and any accumulated juices to pot. Bring to the boil, reduce heat to medium-low, and simmer uncovered 1 1/2 hours.

Strain into large bowl, pressing on solids in strainer to release all stock. Spoon off any fat from surface of stock; return stock to same large pot. Simmer until reduced to 1 1/3 cups, about 15 minutes.

Mix butter and flour in small bowl to smooth paste. Whisk paste into stock.

Simmer sauce until slightly thickened and smooth, whisking constantly, about 1 minute longer.

Season with salt and pepper. (Can be prepared 1 day ahead. Transfer to small saucepan, cover, and chill. Rewarm before using.)

For the lamb:
Stir fresh herbs and pepper in a medium bowl to blend. Add 2 tablespoons oil and mix until herbs are sticking together.

Sprinkle lamb racks with salt. Firmly press 1/3 of herb mixture over rounded side of each rack to cover. (Can be prepared 1 day ahead. Place on large rimmed baking sheet. Cover; chill.)

Preheat oven to 180°C. Heat 3 tablespoons oil in large griddle pan over medium-high heat. Add 1 lamb rack to pan, herbed side down. Sauté until browned, about 4 minutes.

Turn rack over and sauté until browned, about 3 minutes.

Reprinted with permission of Perderberg wine estate

Place racks, herbed side up, on rimmed baking tray.

Roast lamb until medium-rare, about 25 minutes. Let lamb rest on baking pan for 15 to 20 minutes.

Cut lamb between bones into individual chops. Arrange 3 chops on each plate.

Drizzle with sauce and serve with seasonal vegetables.

Reprinted with permission of Perderberg wine estate