Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16              rack  lamb
  1           teaspoon  salt
  1           teaspoon  pepper
  1           teaspoon  thyme
  2          teaspoons  garlic
  2               cups  white stock
     1/4         pound  carrot
     1/4         pound  turnip
     1/8         pound  peas
     1/8         pound  green beans
     1/2         pound  potato

Preparation:

remove chine bone and separate rack into two halves cutoff ends of bones with a cleaver or saw and reserve for another use 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 and set 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 drippings 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, with jus to the side

Nutritional Information:

192 Calories (kcal); 12g Total Fat; (58% calories from fat); 11g Protein; 9g Carbohydrate; 41mg Cholesterol; 314mg Sodium