** Bouquet garni is a mixture of thyme, rosemary,parsley, and bay leaf, tied up together in a cheeseclothbag that can be put into or removed from soups and such.
Marinade:
Dice the carrots, celery, and onion. Coarsely chopthe thyme, bay leaves, rosemary, parsley, and garlic.
Add salad oil and mix all of the ingredients together ina large bowl.
Rub the mixture over the rack of lamb and marinatefor 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 at500 F for 15 minutes.
Add drained mirepoix (the strained vegetables) fromthe marinade and brown another five minutes.
Strain the contents of the roasting pan toeliminate fat and then transfer the bones and vegetablesto a stock pot. Add 6 chopped mushrooms and mint, thendeglaze the roasting pan with red wine and add theliquids to the stockpot.
Add the demi-glace and bouquet garni and cook fortwo hours, skimming carefully and adjusting seasoning.
Strain this sauce through chinois into a pan. Heatthe sauce. Add julienned ham, pickle, and 2 mushroomtops to sauce and adjust seasoning.
Salt and pepper racks of lamb and sprinkle withthyme. Put racks of lamb in a roasting pan and roastfor 15-18 minutes.
Remove rack from roasting pan and let racks restfor five minutes before carving.
Blanch carrots and snow peas, then saute in butterand reserve. (Season snow peas with salt, sugar, andblack pepper.)
Cut racks in half, four ribs per person. Warmsauce and ladle around racks. Garnish with sauteedcarrots, snow peas, and watercress.
