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     title: rack of lamb primeurs
categories: entree, french
  servings: 8

      2    rack of lamb
    1/2 t  salt
    1/2 t  pepper
    1/2 t  dried thyme
      2 t  garlic
      2 c  brown veal stock
      4 oz carrot
      4 oz turnip
      2 oz cooked peas
      2 oz french style green beans
      8 oz potato

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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