Ludo Lefebvres Rack Of Lamb With Baby Vegetables And Caraway Seeds

• 1/4 cup plus 2 tablespoons canola oil
• 4 pounds lamb bones
• 2 ripe tomatoes, chopped
• 1 leek, chopped
• 1 carrot, chopped
• 1 onion, chopped
• 3 shallots, chopped
• 1 whole bulb garlic, halved crosswise
• 2 tablespoons tomato paste
• 1 whole onion, halved
• 5 quarts cold water
• 3 sprigs fresh thyme
• 2 fresh bay leaves
• 2 large sprigs fresh flat-leaf parsley
• 3 cups lamb stock (recipe below)
• 2 large ripe tomatoes, quartered
• 4 shallots, halved
• 4 cloves garlic, halved
• 2 tablespoons tomato paste
• 4 sprigs fresh thyme
• Fleur de sel and freshly ground pepper
• 8 fingerling potatoes, unpeeled
• 8 baby turnips, peeled
• 16 snow peas, stringed
• 1/4 cup fresh English peas, shelled
• 4 baby or pearl onions
• 2 (1 1/2- to 2-pound) racks of lamb (about 8 ribs per rack), trimmed
• 1 tablespoon extra virgin olive oil
• 1 teaspoon coarsely ground caraway seeds

1. Preheat the oven to 450F.
2. Pour 1/4 cup oil into a heavy large roasting pan; place the pan in the oven until the oil and pan are very hot, about 3 minutes.
3. Add the lamb bones to the pan, turning to coat with the oil.
4. Return the pan to the oven and roast until the bones are a rich dark brown color, turning the bones occasionally, about 45 minutes.
5. Add the tomatoes, leek, carrot, chopped onion, shallots, garlic and tomato paste.
6. Stir to mix well.
7. Return the pan to the oven and roast until the vegetables are a rich brown color, about 30 minutes.
8. Meanwhile, line a heavy medium saute pan with aluminum foil.
9. Heat the remaining 2 tablespoons of oil in the pan over high heat.
10. Place the onion halves, cut-side down, in the pan.
11. Cook until the onions are black on the bottom, about 8 minutes.
12. Set aside.
13. (This will lend a depth of color and flavor to the finished stock.)
14. Transfer the roasting pan to the stove.
15. Add the cold water, scraping up any browned bits from the bottom of the pan.
16. Add the thyme, bay leaves and parsley and bring to a simmer over 2 burners on medium-high heat.
17. Add the blackened onions and reduce the heat to medium-low and simmer for 3 to 4 hours, skimming the stock every 15 minutes to remove the fat and foam that accumulate at the top.
18. Strain the stock through a fine-mesh strainer, cool in the refrigerator and remove the fat from atop the stock.
19. Cover and refrigerate for 2 days before using.

canola oil, lamb bones, tomatoes, carrot, onion, shallots, garlic, tomato paste, onion, cold water, thyme, bay leaves, flatleaf parsley, lamb stock, tomatoes, shallots, garlic, tomato paste, thyme, fleur, potatoes, snow peas, english peas, pearl onions, lamb, extra virgin olive oil, caraway seeds

Taken from www.foodrepublic.com/recipes/ludo-lefebvres-rack-of-lamb-with-baby-vegetables-and-caraway-seeds-recipe/ (may not work)