Makes 4 servings

Lamb racks are all about the presentation. Ask your butcher to French your rack to expose the bones. Typically, 1 rack will serve 2 people, although this obviously depends on the size. This impressive dish is best served with pan jus, couscous and roasted vegetables.

1. Preheat oven to 375°F (190°C).
2. Blend olive oil, rosemary, garlic, Jägermeister, salt and pepper in a food processor or blender. Rub mixture over lamb and place bone-side down in roasting pan. Cover tips of bones loosely with aluminum foil and roast lamb for about 25 minutes or until internal temperature reaches 140°F (60°C) on a meat thermometer for rare, or for 30 to 35 minutes for medium. Remove from heat and tent in aluminum foil.
3. Meanwhile, deglaze roasting pan over medium-high heat with red wine. Dissolve cornstarch in 1 cup (250 mL) cold water and whisk into roasting pan with butter. Bring to rolling boil for about 1 minute. Strain gravy through a fine mesh sieve and season to taste with salt and pepper. Keep warm.
4. Carve lamb between bones into chops and serve with gravy.

Getting Fond of Deglazing

Deglazing is the process of removing the caramelized bits that remain in the bottom of your pan after sautéing meat or vegetables. These richly flavored bits are called the fond and the purpose of deglazing is to reincorporate these flavors into a sauce or dish. To deglaze a pan, keep the pan over heat and remove the sautéed ingredients and any excess fat, leaving only the caramelized fond. Add your deglazing liquid, which is typically stock or wine, and use a wooden spoon to scrape the fond off the bottom of the pan. Voilà—deglazed.