Simmerstock.com scripts: Rack Of Lamb à La Simmer Stock (With Honey, Mustard, Thyme and Garlic Glaze)

• Mince the garlic and the salt into a fine paste. You can do this in a mini-chopper, but I like to just do it with just a chef's knife. To do this, smash the garlic with the flat side of the blade and sprinkle on the salt. Mince the garlic using a rocking motion with the blade. Every know and then, press down on the garlic with the flat side of the blade, spread it out a bit on the cutting board (like spreading cream cheese on a bagel), scrape it back into a small mound and continue mincing.
• Add the garlic to a small bowl along with the mustard, olive oil, honey, thyme, cayenne and black pepper and mix the ingredients together well.
• Lay out on the counter enough plastic wrap to wrap the lamb rack.
• Lay the rack on the plastic and spread the mustard mixture over all sides of the meat. Wrap the meat in the plastic and refrigerate for 1 to 4 hours.
• Preheat the oven to 450°
• Preheat a cast iron skillet (or a small roasting pan or anything else you can put in the oven) over high heat until smoking (3–5 minutes). Meanwhile, wipe the mustard mixture off of the lamb and into a small sauce pan. Add the wine to the sauce pan, set on a burner over medium high heat and bring to a boil.
• Add the lamb to the skillet, fat side down, and sear the lamb rack on both sides until golden brown (about 2 minutes each side). Drain any fat from the pan and spread the glaze from the sauce pan over the rack (a brush works best, but a spoon will do too).
• Put the rack into the oven and roast for about 15 minutes, until the internal temperature of the lamb gets to 130° (you do have an instant read thermometer, don't you?). Remove the lamb from the oven and place it on a cutting board to rest for 10 minutes or so. The lamb will continue cooking during this time and you will end up with medium rare meat.

To make a sauce with the pan juices, set the skillet over medium high heat. Pour in 3/4 of a cup of red wine to deglaze the pan, scraping up any yummy bits (aka gubbins) with a silicone or wood spatula or spoon. Reduce the liquid by about a third (that is, let 1/3 boil off, leaving 2/3 of the liquid) and take the skillet of the heat (one of the joys of a gas stove is that you can simply turn off the burner). With a wire whisk, whip in the butter one tablespoon at a time until you have a nice sauce, adding more salt and ground black pepper as desired.

To serve, cut the chops apart by slicing between the bones with your chef's knife. Arrange the chops on your plate and drizzle the sauce on and around the meat.