Rack Of Lamb Primeurs

Grrrrrgh!
Course : Lamb
From: HungryMonster.com
Serves: 8
 

Ingredients:

2 medium lamb racks
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
2 teaspoons garlic
2 cups brown veal stock
4 ounces carrot
4 ounces turnip
2 ounces cooked peas
2 ounces french style green beans
8 ounces potato
 

Preparation:

remove chine bone and separate rack into two halves cutoff ends of bones with a cleaver or saw and reserve for soup trim off excess fat from top of meat, leaving a thin layer place chine bones into the bottom of a roasting pan place meat, fat side up, on top of the bones season with salt, pepper, and thyme roast @ 450 degrees for 30 minutes, until rare to medium-rare remove from pan, keep warm leave bones in pan set pan over a moderate flame to caramelize the juices and clarify the fat pour off the fat add garlic to the pan and cook for 1 minute add stock and stir to deglaze the pan and dissolve the fond heat until reduced by half strain through a chinois degrease as needed season to taste pour jus into a sauce boat cut between ribs into chops place onto a heated platter and garnish with the assorted vegetables serve hot

 

Nutritional Information:

57 Calories (kcal); 2g Total Fat; (24% calories from fat); 2g Protein; 9g Carbohydrate; 5mg Cholesterol; 168mg Sodium