Roast Rack Of Lamb

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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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