| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Meats |
French |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Carrots; cut into chunks |
| 2 |
|
Onions; quartered |
| 1 |
|
Eggplant; cut into chunks |
| 12 |
|
Garlic cloves; peeled |
|
|
Salt and pepper |
| 4 |
tb |
Vegetable oil |
| 2 |
|
6-rib racks of lamb; (about 2 pounds each), Frenched, reserving bones and trimmings for stock |
|
|
Fresh thyme and rosemary branches |
| 1 |
c |
Dry white wine |
| 2 |
c |
Lamb Stock |
INSTRUCTIONS
>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, 1998
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