---------- exported from cookworks for meal-master, v7.0
 
      title: roast rack of lamb
 categories: entree
   servings: 8
 
       2    rack of lamb
       1 t  salt
       1 t  pepper
       1 t  thyme
       2 t  garlic
       2 c  brown veal stock
     1/4 c  garlic
       1 c  fresh breadcrumbs
     1/3 c  parsley
       1 t  unsalted butter
 
 remove chine bone and separate rack into two halves
 cutoff ends of bones with a cleaver or saw, 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 drippings
 heat until reduced by half
 strain through a chinois, reserving bones for stock degrease as needed
 season to taste
 spread the tops of the racks with the softened butter combine the garlic,
 breadcrumbs, and
 parsley as the persillade
 pack the tops of the racks with the persillade
 brown under the salamander
 cut between ribs into chops
 plate 2 chops per portion with 1 ounce jus
 serve hot
 
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