Recommended Wines:

Merlot

Pinot Noir

Cabernet Franc

Cabernet Sauvignon

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Rack of Lamb with Mint Au Jus
6 Large Lamb Racks
1 Yellow Onion, Diced
8 Cloves of Garlic, Chopped
2 teaspoons Kosher Salt
1 teaspoon Black Pepper, Coarse Grind
1 1/2 cups Olive Oil
1/2 Cup Pinot Noir

1. Combine all ingredients and marinate Lamb Racks over night.
2. Grill on a preheated grill until an internal temperature of 140 degrees is reached or, place on a sheet pan and cook in a preheated 400 degree oven until an internal temperature of 140 degrees is reached, about 30 minutes.

   Sauce
   3 Cups Beef Stock
   1 Cup Pinot Noir Trim from Lamb Racks
   1 Carrot, Rough Chopped
   1 Celery Stalk, Rough Chopped
   1 Small Onion, Rough Chopped
   2 Tablespoons Cornstarch
   3 Tablespoons Fresh Mint, Chopped
   Salt and Pepper to taste

   1. Sauté Trim, Carrots, Celery, and Onion until Browned.
   2. Add Stock and Wine. Simmer 20 Minutes.
   3. Strain out the carrots, celery, onions and trim. Return liquid to a boil, discard solids.
   4. Combine cornstarch and 1/4 cup cold water. Add this mixture to the simmering stock.
   5. Remove from heat when thickened and add fresh mint.