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Rack of Lamb Primeurs

2 whole rack of lamb -- 8 ribs each
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
2 tablespoons garlic -- minced
2 cups Brown Veal Stock -- white or
4 ounces carrot -- cooked, tourneed
4 ounces turnip -- cooked, tourneed
2 ounces cooked peas -- buttered
2 ounces French style green beans -- buttered cooked
8 ounces potato -- cooked rissole

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.

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