The hearty red wine sauce really makes this pairing sing. The intense fruit in the sauce plus the herbal character of the rosemary helps to meld the flavors.

1 rack of lamb

1 bunch rosemary (reserve some for sauce)

1 tbs sea salt

1 tsp olive oil

4 tsp garlic (reserve some for sauce)

1 cup Canyon Road Cabernet Sauvignon or other red wine

1 tbs butter

Place rack in a broiler pan covered with chopped rosemary, garlic, sea salt and olive oil. Roast in oven at 500F for about 25 minutes then broil about 5 minutes to brown. Let meat sit for a few minutes before carving chops off rack. Meanwhile drain some of fat from the pan and scrape brown bits into the bottom of the broiler pan.
Add 1 cup of Cabernet Sauvignon and 1 tbs of butter, wisk vigorously over high heat until the sauce thickens somewhat. Serve a light drizzle on chops or as a dipping sauce.

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