The lamb is a strong meat, so it needs a quick reply, the Cornas Champelrose answers very well to this criterion thanks to its fruits, the tannins and the hint of pepper.
Preheat the oven at 482°F.
Peel and chop the onions finely.
Coat the garlic cloves (no peeling, just crush them with your hand palm).
Season the rack of lamb with salt and pepper.
Protect the bone extremity with aluminum foil. This avoids them to burn.
Put the meat in a plate compatible with the oven and spray it with some oil.
Add the onions and the garlic cloves.
Sprinkle the meat with the rosemary and put it in the oven for 10 minutes at 482°F and then lower at 392°F for 10 more minutes.
Check the cooking. The rack of lamb must be pinky. Pursue the cooking if necessary.
Get the rack of lamb from the oven and drop it off on a plank. Cover it with aluminum and let it rest for 10 minutes.
Cooking juice preparation:
Pour around 30 cl of water in the plate still hot (this is what we called “to deglaze”).
Scrub the bottom of the container in order to dissolve the caramelize
Let reduce the juice in the oven.
Pass your juice at the strainer to eliminate the garnish (onions, garlic and rosemary).
Cut the rack of lamb off
Embellish the rack of lamb with some rosemary branch