Rack of Lamb Primeurs

• 2 each rack of lamb
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme dried
• 2 teaspoons garlic
• 2 cups beef stock brown, prefer veal stock if possible
• 4 ounces carrots
• 4 ounces turnip
• 2 ounces green peas cooked
• 2 ounces green beans french style
• 8 ounces potatoes

1. Remove chine bone and separate rack into two halves, cutoff ends of bones with a cleaver or saw and reserve for soup.
2. Trim off excess fat from top of meat, leaving a thin layer place chine bones into the bottom of a roasting pan.
3. Place meat, fat side up, on top of the bones.
4. Season with salt, pepper, and thyme roast @ 450F (230C) for 30 minutes, until rare to medium-rare remove from pan, keep warm.
5. Leave bones in pan.
6. Set pan over a moderate flame to caramelize the juices and clarify the fat, pour off the fat and add garlic to the pan and cook for 1 minute.
7. Add stock and stir to deglaze the pan and dissolve the fond heat until reduced by half.
8. Strain through a chinois and degrease as needed.
9. Season to taste.
10. Pour jus into a sauce boat.
11. Cut between ribs into chops and place onto a heated platter and garnish with the assorted vegetables serve hot.

rack of lamb, salt, black pepper, thyme, garlic, beef stock brown, carrots, green beans, potatoes

Taken from recipeland.com/recipe/v/rack-of-lamb-primeurs-45021 (may not work)