- 1 cup gray salt
- 1 cup fresh mint
- 2 racks of lamb, about 1 1/2 pounds each, frenched by the butcher
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/2 cup dry red wine
Heat the oven to 375 degrees F. Season the lamb with freshly ground pepper and rub them with the mint salt.
In a deep-sided oven-proof skillet, heat the olive oil over medium-high heat. Add the lamb racks, skin side down, and cook until browned, about 3 minutes. Turn the lamb over and put the pan into the oven, uncovered, for about 7 to 8 minutes for medium-rare. Remove the lamb to a board, cover with foil, and allow it to rest for 5 minutes while you make the glaze.
Remove the excess fat from the skillet and add the red wine. Place the skillet over medium heat and reduce to a syrupy consistency, about 5 minutes.