INGREDIENTS

INSTRUCTIONS

Trim all but a thin layer of fat from the lamb. Cut off the last 2
inches of the rib bones. Reserve all the trimmings. Rub the rack with
pepper and the rosemary sprig, then rub it with olive oil. Cover the
rack with plastic wrap and let it stand in the refrigerator overnight.
Make lamb stock: brown the cut lamb bones and trimmings in a little
olive oil. Add the mirepoix and brown for 2 to 3 minutes. Add the
peppercorns and bay leaf. Add water to cover, bring it to a boil and
simmer slowly until the stock is reduced to 1/2 cup. Strain and
reserve.  Preheat the oven to 450 degrees F. Place the lamb in a
shallow  roasting pan and season it with salt. Roast the rack for 10 to
12  minutes, or until the lamb is medium rare. Transfer the lamb to a
carving board and let it rest in a warm spot for 10 minutes.  Slice the
artichoke bottoms into thin slices and toss them with lemon  juice. In
a saute pan, saut&#233 the artichoke slices slowly in 2  tablespoons of
the butter, the thyme leaves, salt, pepper and 2 of the  garlic cloves,
cut into thin slices, until the artichokes are tender.  Add more butter
if necessary as they cook. Reserve.  While the lamb is resting, discard
any grease from the roasting pan.  Deglaze the pan with the lamb stock.
Add the chopped rosemary. When  the sauce has reduced slightly, whisk
in 1 tablespoon of the butter.  Season the sauce to taste with salt and
pepper and strain it. Keep  the sauce warm.  Heat a saute pan, add the
remaining butter and in it saute the  remaining garlic cloves until
light golden brown.  Letting the lamb rest after roasting distributes
the juices evenly  throughout the meat.  For a beautiful presentation,
slice the lamb into chops. Arrange them  on warm dinner plates and
surround with the artichokes. Spoon the  sauce over the lamb and
scatter the garlic cloves randomly over the  artichoke slices.  Serves
2  From Wolfgang Puck: Adventures in the Kitchen (Random House
Publishing).  Spencer Christian's Wine Selection:This rack of lamb is a
very hearty  dish. I recommend a rich, full-bodied red wine like a
cabernet  sauvignon or a syrah. Two cabernets that come to mind are
Stag's Leap  and Freemark Abbey. For a good syrah, I suggest Fess
Parker Vineyards.  Converted by MC_Buster.  NOTES : From Chef and
author Wolfgang Puck  Recipe by: Good Morning America  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 5009
Calories From Fat: 2953
Total Fat: 330g
Cholesterol: 1713.5mg
Sodium: 2582.4mg
Potassium: 4492.3mg
Carbohydrates: 213.4g
Fiber: 27.1g
Sugar: 2.7g
Protein: 299g