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Rack Of Lamb Primeurs

Recipe name:
Rack Of Lamb Primeurs

Recipe category:
Lamb

What are your thoughts about this delightful dish?

Recipe detials:

-- 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 -

Your opinion:
What do you like / dislike about the recipe? Did it come out the way you expected it?

Rack Of Lamb Primeurs

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