INGREDIENTS

INSTRUCTIONS

1998    
From http://www.foodtv.com/rtaste/12-31.htm  Preheat oven to 450
degrees F. In a roasting pan toss carrots, onions,  eggplant, garlic
and salt and pepper with 2 tablespoons of oil. Bake  15 minutes or
until golden brown.  Season lamb racks with salt and pepper. In a large
skillet heat  remaining oil over moderately high heat. Add racks, fat
side down,  and cook until golden brown on all sides. Thread branches
of thyme  and rosemary around bones, set racks on top of vegetables in
roasting  pan and roast 12 minutes. Turn and roast 10 to 12 minutes
more for  rare meat. Transfer racks to a cutting board, cover loosely
with foil  and let sit 10 minutes before carving.  Make sauce: Deglaze
roasting pan with wine and stock, scraping up  browned bits clinging to
bottom of pan; simmer 5 minutes. Transfer  deglazing liquid and
vegetables to a food processor or blender and  pure. Strain liquid into
a saucepan and keep hot.  To serve: Stand racks on a serving platter
and garnish with additional  thyme and rosemary branches, if desired.
Transfer sauce to a  sauceboat and serve separately.  Yield: 4 servings
Posted to FOODWINE Digest  by Bret <bhelge@CLARKSTON.COM> on Apr 9,

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Nutrition (calculated from recipe ingredients)
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Calories: 1016
Calories From Fat: 509
Total Fat: 57.7g
Cholesterol: 0mg
Sodium: 148.5mg
Potassium: 2239.9mg
Carbohydrates: 82.5g
Fiber: 25g
Sugar: 31.4g
Protein: 11.3g