Baked in the South

  I made this the other night for the boyfriend and he loved it.  I served it over parmesan risotto and roasted asparagus.  It was so good!  I used lamb chops instead of a rack, which I am sure would be just as delish.  I also didn't have any of the fresh herbs, so I used dry instead.  The original recipe calls for lamb necks to make the sauce, which I omitted as well.  The sauce was super rich and had great flavor.  You can use any dry red wine to make the sauce, just make sure you save some for drinking!   Sauce   1 tablespoon vegetable oil 1 onion chopped 1 large carrot, chopped 4 large garlic cloves, chopped 1 tablespoon herbes de Provence 4 1/3 cups Pinot Noir or other dry red wine 3 cups low-salt chicken broth   1 tablespoon butter, room temperature 2 teaspoons all-purpose flour   Lamb:   1 cup finely chopped fresh Italian parsley 1/4 cup finely chopped fresh thyme 1/4 cup finely chopped fresh rosemary 1/4 cup finely chopped fresh sage 1 tablespoon ground black pepper 5 tab