rack of lamb with herb sauce

How To Make rack of lamb with herb sauce

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