Herbed Rack of Lamb
French the ribs then coat the meat with mustard and herbs and season with salt and pepper.
Heat the oil in a large roasting pan and sear the meat on all sides. Season with salt and then transfer to a preheated oven (200°C) (approximately 400°F) and roast for 20 minutes. Remove the meat, cover with foil and let rest briefly.
Deglaze the roasting pan with red wine and stock. Bring to a boil and cook until reduced by around 1/2 the original volume. Season with salt and pepper and then strain through a fine-mesh sieve.
Cut the lamb into smaller serving portions and arrange on serving plates with the pan sauce and small potatoes, if desired.