Ingredients:
---MARINADE |
4 medium Carrots |
2 medium Celery -- stalks |
3 medium Onions |
2 bunch Thyme |
10 pieces Bay leaves |
1 bunch Rosemary |
1 bunch Parsley |
4 cloves Garlic -- cloves, unpeeled |
1 tablespoons Pepper -- black, whole |
2 cup Oil -- salad |
-----LAMB---- |
2 medium Lamb racks |
2 pieces Bones -- lamb |
8 large Mushrooms -- (6 chopped whole for sauce, and 2 tops only, julienned) |
2 bunch Mint -- fresh |
1 1/2 cup Wine -- red |
2 quart Demi-glace -- lamb OR |
2 quart Demi-glace -- veal |
---Bouquet garni ** |
4 Ounces Ham -- cooked, julienned |
1 large Pickle -- dill, julienned |
4 Ounces Butter |
2 medium Carrots |
1 cup Snow peas |
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Preparation / Directions:
** Bouquet garni is a mixture of thyme, rosemary,
parsley, and bay leaf, tied up together in a cheesecloth
bag that can be put into or removed from soups and such.
Marinade:
Dice the carrots, celery, and onion. Coarsely chop
the thyme, bay leaves, rosemary, parsley, and garlic.
Add salad oil and mix all of the ingredients together in
a large bowl.
Rub the mixture over the rack of lamb and marinate
for 48 hours, turning occasionally.
Lamb:
Remove the lamb from the marinade and drain.
Strain the vegetables in the marinade and reserve.
In a large roasting pan, brown the lamb bones at
500 F for 15 minutes.
Add drained mirepoix (the strained vegetables) from
the marinade and brown another five minutes.
Strain the contents of the roasting pan to
eliminate fat and then transfer the bones and vegetables
to a stock pot. Add 6 chopped mushrooms and mint, then
deglaze the roasting pan with red wine and add the
liquids to the stockpot.
Add the demi-glace and bouquet garni and cook for
two hours, skimming carefully and adjusting seasoning.
Strain this sauce through chinois into a pan. Heat
the sauce. Add julienned ham, pickle, and 2 mushroom
tops to sauce and adjust seasoning.
Salt and pepper racks of lamb and sprinkle with
thyme. Put racks of lamb in a roasting pan and roast
for 15-18 minutes.
Remove rack from roasting pan and let racks rest
for five minutes before carving.
Blanch carrots and snow peas, then saute in butter
and reserve. (Season snow peas with salt, sugar, and
black pepper.)
Cut racks in half, four ribs per person. Warm
sauce and ladle around racks. Garnish with sauteed
carrots, snow peas, and watercress.
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