INGREDIENTS

INSTRUCTIONS

* See recipes for Lamb Stock and Veal Stock.  Preheat the oven to 450
F. Trim the lamb, leaving about 1/4 inch of  fat, and score the fat in
a crisscross pattern.  Wrap any exposed  bone ends with aluminum foil.
Season both sides with salt and pepper  and rub in half of the thyme.
Heat the vegetable oil in a large heavy oven-proof skillet over
medium-high heat.  Add lamb, fat side down.  Saute, shaking pan
occasionally to avoid the meat from sticking, until lightly golden
(about 2 minutes.) Turn the lamb and lightly brown the other side.
Turn again, fat side down.  Place the skillet in the oven and lower
heat to 400 F. Roast for 10  minutes.  Remove the racks and set aside.
Pour off any excess fat.  Add the onion, carrot, celery and remaining
thyme and rosemary to the  skillet and return racks to the pan fat side
up.  Roast 12 to 15  minutes longer for medium rare, then transfer
racks to a work surface  and place the skillet over medium-high heat.
Add white wine to the skillet and reduce slightly, scraping up any
browned bits in the pan.  Add the stock and cook until very lightly
thickened (about 15 minutes.) Carve lamb into individual chops and
arrange on heated serving plates.  Strain stock mixture; degrease and
season to taste with salt and pepper.  Pour the sauce over the lamb
and garnish with watercress sprigs.  Serve immediately.  Source:  New
York's Master Chefs, Bon Appetit Magazine  :  Written by Richard Sax,
Photographs by Nancy McFarland  :  The Knapp Press, Los Angeles, 1985
Chef:   Jean-Jacques Rachou, La Cote Basque Restaurant, New York  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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