Tips: For a more refined presentation, strain sauce through a fine mesh sieve and stir in 2 tbsp of chopped parsley and 1 tbsp of soft butter. By changing the fresh herbs in the recipe you can really change the flavour; try this with fresh mint in the spring and rosemary in the winter.
Courtesy of CookWithCampbells.ca™
Season lamb racks with black pepper and rub each half rack with 1 tsp of dried oregano.
Warm oil over medium-high heat in a large heavy bottom skillet and sear racks, fat side down, until well browned, about 3-4 minutes.
Turn racks over, bone side down, add smashed garlic cloves to the pan and transfer to a 375°F (190°C) oven and roast to just below desired doneness. Remove from oven and set lamb aside; lamb will continue to cook while resting, and juices will be locked in.
Meanwhile, pour off all but 1 tsp of oil and place pan over medium-high heat. Add onion and sauté for 1 minute until translucent.
Add wine and while it is simmering, squash garlic cloves with the back of a wooden spoon or potato masher, to a coarse, paste-like consistency. Cook wine until almost dry. Add stock and reduce until sauce will coat the back of a spoon, about 6-8 minutes. Stir in fresh oregano.
Slice lamb racks between bones to make chops and pour sauce over lamb.