provided by Robert Mondavi Winery Executive Chef Annie Roberts
Serves 6 as a main course
1 3/4 cup Cabernet Sauvignon
1/2 cup olive oil
1 yellow onion, diced
1 bay leaf
1/2 tsp. fresh thyme leaves, chopped
1/2 tsp. fresh ground pepper
2 racks of lamb, trimmed
1/2 cup chicken stock
4 Tbsp. Butter
Combine 1 1/2 cups of the wine, olive oil, onion, bay leaf, thyme and pepper in a large shallow bowl. Add the lamb and toss to coat. Refrigerate at least 3 hours.
Preheat the oven to 450°F.
Remove the lamb from the refrigerator and return to room temperature. Transfer to a shallow roasting pan and sprinkle lightly with salt and pepper. Roast 20 minutes. Transfer the lamb to a cutting board and cover with aluminum foil to keep warm.
Return to roasting pan to the stove and add the stock and remaining 1/4 cup wine. Bring to a boil. Remove from the heat and whisk in the butter 1 tablespoon at a time. Carve the lamb, set on a serving platter or individual plates and spoon some of the sauce over each serving.