Quick and easy recipe, turned out perfect. Worth it to mention - don't waste what's left stuck to the pan and make a sauce out of it!After removing the lamb to rest, drain 95% of the excess oil from the pan leaving behind all the good bits still stuck to the pan. Add 1 shallot (small, thinly sliced) and 2 tbsp of unslated butter, cook for 3-4 minutes on low-medium or until shallot is translucent in color. Turn up heat to medium-high and add 3/4 cup of red wine and cook it down for 3 minutes. Add 3/4 cup of beef stock and cook it down for 3 minutes. Then add 1 tsp of salt, 1 tsp of pepper and 1 tsp of thyme and cook down for another 3-5 minutes. Strain sauce with fine mesh strainer into small gravy boat or bowl. By now the lamb should have rested long enough. Slice the rack up and spoon/drizzle sauce over lamb as desired.
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