Source: dLife

Tender and succulent rack of lamb with a red wine sauce.

Servings

8 serving Lamb, rib, lean, raw, choice, 1/4" trim , with 8 trimmed rib bones; backbone removed (3 racks of lamb)
1 cup red wine (dry)
1 cup port wine
0.5 cup balsamic vinegar
0.25 cup minced onion
1 tsp ground thyme
0.5 tsp white pepper
1 pinch salt

1 Cut off any visible fat from lamb. Wash and dry lamb.
2 Combine wine, 1/2 cup port, vinegar, shallots, thyme, and pepper. Marinate lamb in mixture 1 to 4 hours in refrigerator, covered; flip lamb a few times.
3 Remove lamb from marinade, saving liquid.
4 Heat a frying pan over medium-high heat and lay lamb in it. Cook 2 to 3 minutes per side, until just browned. Once lamb is browned, place back in marinade and chill 1 to 4 hours, covered.
5 Take lamb out of marinade and arrange in a shallow roasting pan; drizzle marinade overtop of lamb.
6 Bake at 450 degrees F at least 15 minutes or until preferred degree of doneness. Move lamb to a platter and let rest a few minutes.
7 For a sauce, pour 1/2 cup port and 1/4 cup water into the pan and heat until boiling. Serve juices over lamb and season with salt.

These racks can be made up to 4 hours in advance and will stay moist due to the second marinade. Before serving, quickly reheat in oven.