Rack of Lamb with Herb Sauce
| Yield: | 4 Servings |
| Categories: | Main Dishes, Lamb |
| MARINADE | ||
| 4 | Carrots | |
| 2 | Celery, stalks | |
| 3 | md | Onions |
| 2 | bn | Thyme |
| 10 | Bay leaves | |
| 1 | bn | Rosemary |
| 1 | bn | Parsley |
| 4 | Garlic, cloves, unpeeled | |
| 1 | tb | Pepper, black, whole |
| 2 | c | Oil, salad |
| LAMB | ||
| 2 | Racks of Lamb | |
| 2 | Bones, lamb | |
| 8 | lg | Mushrooms, (six chopped |
| DIVIDER | -- whole for sauce, and 2 | |
| DIVIDER | -- tops only, julienned) | |
| 2 | bn | Mint, fresh |
| 1 1/2 | c | Wine, red |
| 2 | qt | Demi-glace, lamb OR |
| 2 | qt | Demi-glace, veal |
| Bouquet garni ** | ||
| 4 | oz | Ham, cooked, julienned |
| 1 | lg | Pickle, dill, julienned |
| 4 | oz | Butter |
| 2 | md | Carrots |
| 1 | c | Snow peas |
| 1 | tb | Sugar |
| Salt (to taste) | ||
| Pepper (to taste) | ||
| Watercress (garnish) |
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