The Sauce;

Heat the oil in heavy large pan over medium to high heat. Add the lamb and saute until a nice deep brown, turning occasionally, about 8 minutes. Using tongs, transfer the lamb to a bowl. Add the onions, carrot, garlic, and Herbes de Provence to the pan and saute until the vegetables are deep brown, about 8 minutes. Add wine and stock to the pan; return the lamb and any accumulated juices to the pan.

Bring to a boil, reduce the heat to medium-low, and simmer uncovered for 1? hours.

Strain into large bowl, pressing on the solids in strainer to release all the stock. Spoon off any fat from the surface of the stock and return the stock to the same large pan. Simmer until reduced to 1 and 1/3 cups, about 15 minutes.

Mix the butter and flour in small bowl to smooth paste and then whisk the paste into the stock. Simmer the sauce until slightly thickened and smooth, whisking constantly, about 1 minute longer.

Season with salt and pepper. (The sauce can be prepared 1 day ahead). Transfer to a small saucepan, cover, and chill. Re-warm before using.

For The lamb

Stir the fresh herbs and pepper in a medium bowl to blend, add 2 tablespoons of oil and mix until the herbs are sticking together.

Sprinkle the lamb racks with salt; firmly press 1/3 of the herb mixture over the rounded side of each rack to cover. (Can be prepared 1 day ahead).

Place on large rimmed baking sheet. Cover and chill.

Preheat the oven to 350F, 180?c, Gasmark 4

Heat 3 tablespoons of oil in large non-stick frying pan over a medium-high heat. Add 1 lamb rack to the frying pan, herbed side down.

saute until browned, about 4 minutes. Turn the rack over and saute until browned, about 3 minutes. Place rack, herbed side up, on rimmed baking sheet. Repeat, fitting the remaining racks on the same sheet.

Roast the lamb until a meat thermometer inserted into the centre registers 135F for medium-rare, about 25 minutes. Let the lamb rest on the sheet 15 to 20 minutes.

Cut the lamb between the bones into individual chops, and arrange 3 chops on each plate, drizzle with the sauce and serve.