---------- exported from cookworks for meal-master, v7.0
 
      title: rack of lamb primeurs
 categories: entree, french
   servings: 8
 
       2    rack of lamb
     1/2 t  salt
     1/2 t  pepper
     1/2 t  dried thyme
       2 t  garlic
       2 c  brown veal stock
       4 oz carrot
       4 oz turnip
       2 oz cooked peas
       2 oz french style green beans
       8 oz potato
 
 remove chine bone and separate rack into two halves
 cutoff ends of bones with a cleaver or saw and reserve for soup
 trim off excess fat from top of meat, leaving a thin layer place chine
 bones into the bottom of a
 roasting pan
 place meat, fat side up, on top of the bones
 season with salt, pepper, and thyme
 roast @ 450 degrees for 30 minutes, until rare to medium-rare
 remove from pan, keep warm
 leave bones in pan
 set pan over a moderate flame to caramelize the juices and clarify the
 fat
 pour off the fat
 add garlic to the pan and cook for 1 minute
 add stock and stir to deglaze the pan and dissolve the fond heat until
 reduced by half
 strain through a chinois
 degrease as needed
 season to taste
 pour jus into a sauce boat
 cut between ribs into chops
 place onto a heated platter and garnish with the assorted vegetables
 serve hot
 
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