General Recipe Trouble Shooting

I roasted two racks of lamb for Christmas dinner and had selected a modest sauce recipe from somewhere on the web. The lamb was perfect, but the sauce was not worth serving. I provide the recipe below. I used a large Calphalon skillet for the lamb searing (lamb lightly seasoned with salt and pepper first), so wine reaction with cookware should not have been a problem, but the wine reduction never rounded out, remaining thin-tasting and acidic. I used a good Cabernet. After reducing with my own chicken stock, for which I vouch, it was somewhat better but still uninteresting at best.