Recipe#12154

Title: Rack Of Lamb 04

From: "Karl E. Moser (KE3NF)" karl-m@home.com 
 Newsgroups: rec.food.recipes 
 Subject: Rack of Lamb with Herb Sauce 
 Date: 18 Feb 1999 19:31:43 -0700 
 Message-ID: <36C83350.32CDF3B4@home.com> 

4 carrots                             
 1/4 cup fresh rosemary
 2 celery, stalks                      
 1/2 cup fresh parsley
 3 red onions                              
 6 garlic cloves, unpeeled
 1/4 cup fresh thyme, chopped                               
 1 Tbsp whole black peppercorns
 10 bay leaves
 2 cups peanut oil
 2 racks of lamb                       
 4 oz cooked smoked ham, julienned
 2 lamb bones
 1 large pickle, julienned
 8 large portabella mushrooms (six chopped for sauce)            
 4 oz sweet cream butter
 2 large carrots
 1 cup snow peas
 1 cup fresh mint
 1 Tbsp brown sugar
 1 1/2 cup Merlot wine  
 Salt (to taste)
 2 quarts lamb demi-glace
 fresh ground white pepper (to taste)
 Bouquet garni
  
 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.
 Dice the carrots, celery, and onion.  Coarsely chop the thyme, bay
 leaves, rosemary, parsley, and garlic.  Add peanut oil and mix all
 of the ingredients together in a large bowl. Rub the mixture over
 the rack of lamb and marinate for 48 hours, turning occasionally.
 Remove the lamb from the marinade and drain. Strain the vegetables
 in the marinade and reserve. In a large roasting pan, brown the
 lamb bones at 500 F for 15  minutes.  Add drained strained vegetables)
 from the marinade  and brown another five minutes.  Strain the
 contents of the roasting pan to eliminate fat and then transfer
 the bones and vegetables to a stock pot.
 Add 6 chopped  mushrooms and mint, then deglaze the roasting pan
 with red wine and add the liquids to the stockpot.  Add the demi-glace
 and bouquet garni and cook for two hours, skimming carefully and
 adjusting seasoning.
 Strain this sauce through chinois into a pan.  Heat the sauce. Add
 julienned ham, pickle, and 2 mushroom tops to sauce and adjust
 seasoning.
 Salt and pepper racks of lamb and sprinkle with thyme.  Put racks
 of lamb in a roasting pan and roast for 15-18 minutes.  Remove rack
 from roasting pan and let racks rest for five minutes before carving.
 Blanch carrots and snow peas, then saute in butter and reserve.
 (Season snow peas with salt, sugar, and black pepper.) Cut racks
 in half, four ribs per person.  Warm sauce and ladle around racks.
 Garnish with sauteed carrots, snow peas, and watercress.