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Rack Of Lamb Primeurs Recipe

	Category	Lamb Recipes
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Ingredients And Procedures

---------- exported from cookworks for meal-master, v7.0

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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<h1>Rack Of Lamb Primeurs</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>---------- exported from cookworks for meal-master, v7.0 <P>title: rack of lamb primeurs categories: entree, french servings: 8 <P>2 rack of lamb <P>1/2 t salt <P>1/2 t pepper <P>1/2 t dried thyme <P>2 t garlic <P>2 c brown veal stock <P>4 oz carrot <P>4 oz turnip <P>2 oz cooked peas <P>2 oz french style green beans <P>8 oz potato <P><P>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 <P>----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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