Rosemary and thyme pan-seared rack of lamb with port reduction glaze

Ingredients

Rack of lamb, sliced into 2-bone segments
4 tbsp. olive oil
2 tbsp. chopped finely fresh rosemary
2 tbsp. chopped fresh thyme
Sea salt and fresh ground black pepper, to taste
1 1/2 cups Ficklin Vineyards Old Vine Tinta Port
1/2 cup chicken broth
1 tsp. balsamic vinegar

Directions

Place lamb in a large plastic storage bag with 2 tbsp. olive oil, and half the rosemary and thyme. Zip bag and massage marinade into lamb. Refrigerate for 30 to 60 minutes.

Heat the remaining 2 tbsp. olive oil in a heavy skillet over medium-high heat. Place lamb onto hot skillet and allow it to sear. (You should hear it sizzle when placed on the skillet.) Sprinkle top side of lamb with salt and pepper.

Once lamb hits the skillet, don't move it again until it is brown, about 4 to 5 minutes, to get a good sear. Turn lamb and allow to brown on the other side for about 4 to 5 minutes. Sprinkle the top side of the lamb with salt and pepper. Remove lamb to a plate, cover with foil and set aside.

Reduce heat to medium-low. Add port to skillet and deglaze, stirring to scrape up the browned bits of lamb remaining in the pan. Allow port to reduce by about half. Stir in vinegar.

Return lamb to the skillet, coating with port glaze and sprinkling with remaining rosemary and thyme. Transfer to a plate and drizzle additional glaze over lamb just prior to serving.

Photo: © 2020 Tomas Ovalle