Rack of Lamb with Pinot Noir Sauce
1 tablespoon vegetable oil
3 pounds lamb neck stew meat, riblets or bones
1 pound onions, coarsely chopped
1 large carrot, chopped
4 large garlic cloves, chopped
1 tablespoon herbes de Provence
4 1/3 cups Tamayo Pinot Noir
3 cups low-salt chicken broth
1 tablespoon butter, room temperature
2 teaspoons all-purpose flour
1 cup finely chopped fresh Italian parsley
1/4 cup finely chopped fresh thyme
1/4 cup finely chopped fresh rosemary
1/4 cup finely chopped fresh sage
1 tablespoon ground black pepper
5 tablespoons olive oil, divided
3 x 1 1/2-pound well-trimmed 8-rib racks of lamb, preferably frenched
Heat oil in heavy large pot over medium-high heat. Add lamb and sauté until deep brown, turning occasionally, about 18 min. Using tongs, transfer lamb to bowl. Add onions, carrot, garlic, and herbes de Provence to pot. Sauté until vegetables are deep brown, about 8 min. Add wine and broth to pot; return lamb and any accumulated juices to pot. Bring to boil, reduce heat to medium-low, and simmer uncovered 1 1/2 hours. Mix butter and flour in small bowl to smooth paste. Divide paste into thirds and whisk paste into sauce one-third at a time until incorporated. Simmer sauce until slightly thickened and smooth, whisking constantly, about 1 min. longer. Strain into large bowl, gently pressing on solids in strainer to release all stock, do not force solids through strainer. Return stock to same large pot. While simmering, spoon off any fat from surface of the sauce. Simmer until reduced to 1 1/3 cups, about 15 min. Consistency should allow the sauce to coat the back of a spoon. Season with salt and pepper. (Can be prepared 1 day ahead). Reheat gently.
Stir fresh herbs and pepper in 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 350°F. Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add 1 lamb rack to skillet, herbed side down. Sauté until browned, about 4 minutes. Turn rack over and sauté until browned, about 3 minutes. Place rack, herbed side up, on rimmed baking sheet. Repeat, fitting remaining racks on same sheet.
Roast lamb until thermometer inserted into center registers 135°F for medium-rare, about 25 minutes. Let lamb rest on sheet 15 minutes. Cut lamb between bones into individual chops. Arrange 3 chops on each plate. Drizzle with sauce and serve.