Roast Rack of Lamb with Fresh Rosemary and Thyme
| Yield: | 1 Servings |
| Categories: |
| 2 | Carrots; cut into chunks | |
| 2 | Onions; quartered | |
| 1 | Eggplant; cut into chunks | |
| 12 | Garlic cloves; peeled | |
| Salt and pepper | ||
| 4 | tb | Vegetable oil |
| 2 | 6-rib racks of lamb; (about 2 pounds each), Frenched, reserving bones and trimmings for stock | |
| Fresh thyme and rosemary branches | ||
| 1 | c | Dry white wine |
| 2 | c | Lamb Stock |
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