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Rack Of Lamb with Herb Sauce
demi-glace lamb or veal
ham, cooked and julienned
pickle, dill julienned
1Watercress (garnish) ** Bouquet garni is a mixture of thyme, rosemary, parsley, and bay leaf, tied up together in a cheesecloth bag that can be put into or removed from soups and such.
2Marinade: Dice the first bunch of carrots, celery, and onion and coarsely chop the thyme, bay leaves, rosemary, parsley and garlic.
3Add salad oil and mix all of the ingredients together in a large bowl.
4Rub the mixture over the rack of lamb and marinate for 48 hours, turning occasionally.
5Lamb: Remove the lamb from the marinade and drain.
6Strain the vegetables in the marinade and reserve.
7In a large roasting pan, brown the lamb bones at 500 for 15 minutes.
8Add the strained vegetables from the marinade and brown another five minutes.
9Strain the contents of the roasting pan to eliminate fat and then transfer the bones and vegetables to a stock pot.
10Add 6 chopped mushrooms and mint, then deglaze the roasting pan with red wine and add the liquids to the stockpot.
11Add the demi-glace and bouquet garni and cook for two hours, skimming carefully and adjusting seasoning.
12Strain this sauce through chinois into a pan.
13Heat the sauce and add julienned ham, pickle, and 2 mushroom tops to sauce and adjust seasoning.
14Salt and pepper racks of lamb and sprinkle with thyme.
15Put racks of lamb in a roasting pan and roast for 15-18 minutes.
16Remove rack from roasting pan and let racks rest for five minutes before carving.
17Blanch second batch of carrots and snow peas, then saute in butter and reserve. (Season snow peas with salt, sugar and black pepper.)
18Cut racks in half, four ribs per person.
19Warm sauce and ladle around racks.
20Garnish with sauteed carrots, snow peas and watercress.