Preheat your oven to 400°F (200°C). In a small bowl, mix the olive oil, salt, black pepper, minced fresh rosemary, and minced garlic cloves. Rub this mixture all over the rack of lamb.

Searing the Lamb

Heat a large oven-safe skillet over medium-high heat. Once hot, place the rack of lamb in the skillet, meat side down. Sear for about 3-4 minutes until browned, then flip and sear the other side for another 3-4 minutes.

Roasting the Lamb

Transfer the skillet to the preheated oven and roast for 15-20 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C). Remove from the oven and let rest for 10 minutes before slicing.

Making the Red Wine Veal Demi-Glace

Reducing the Sauce

In a saucepan, combine the veal stock, red wine, bay leaf, and black peppercorns. Bring to a simmer over medium heat and reduce the liquid by half until it thickens slightly, about 15-20 minutes. Strain to remove solids and keep warm.

Grilling the Asparagus

Preparing and Grilling

While the lamb is roasting, prepare the asparagus. Toss the asparagus spears with olive oil, salt, and black pepper. Preheat a grill or grill pan over medium-high heat. Grill the asparagus for 5-7 minutes, turning occasionally until tender and slightly charred.