Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 rack lamb

  3. 1/2 teaspoon salt

  4. 1/2 teaspoon pepper

  5. 1/2 teaspoon dried thyme

  6. 2 teaspoons garlic

  7. 2 cups brown veal stock

  8. 4 ounces carrot

  9. 4 ounces turnip

  10. 2 ounces cooked peas

  11. 2 ounces french style green beans

  12. 8 ounces potato

Instructions Jump to Ingredients ↑

  1. 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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