Pan-Seared French Rack of Lamb with Red Wine Sauce Recipe

• 9g Tea&Grill BBQ green tea seasoning
• 4 French rack of lamb (about 200g each), frenched and trimmed
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup chopped fresh rosemary
• 1/4 cup chopped fresh thyme
• Salt and freshly ground black pepper
• 1/2 cup red wine (such as Cabernet Sauvignon or Merlot)
• 1/2 cup beef broth
• 1 tablespoon unsalted butter
• 1/4 cup chopped green onions, for garnish

• Pat the French rack of lamb dry with paper towels. In a small bowl, combine the minced garlic, grated ginger, chopped rosemary, and chopped thyme. Mix well.
• Rub the olive oil all over the lamb racks, then rub the herb mixture onto the lamb, ensuring it is evenly coated. Season the lamb generously with salt, black pepper, and 5g of the Tea&Grill BBQ green tea seasoning. Let the lamb rest at room temperature for 30 minutes to allow the flavors to penetrate.

• Heat a large skillet over medium-high heat. Add the lamb racks to the skillet and sear on all sides until they are golden brown and have a nice crust, about 3-4 minutes per side. The internal temperature should reach 55°C (130°F) for medium-rare. Remove the lamb from the skillet and let it rest on a cutting board for 5-10 minutes.

• In the same skillet, add the red wine and beef broth. Bring to a boil over medium heat, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer until it reduces by half.
• Stir in the unsalted butter until it melts and the sauce is smooth and glossy. Season the sauce with salt and black pepper to taste.

• Slice the rested lamb racks into individual chops. Arrange the lamb chops on a serving plate.
• Drizzle the red wine sauce over the lamb chops. Garnish with chopped green onions and a sprig of fresh rosemary.
• Serve immediately, enjoying the tender, flavorful lamb chops with the rich, aromatic red wine sauce.