A rich sauce made with roasted lamb bones, vegetables, and wine fills each plate under a mound of tender sauteed vegetables and medallions of lamb. Sauteed garlic joins the other vegetables on the plates; the garlic, soft and buttery, is delicious when prepared this way.
- Racks of Lamb - 2
- Onion - 1, chopped
- Carrot - 1, chopped
- Parsley - 2 tablespoons, chopped
- Garlic Cloves - 2, chopped
- Rosemary - 12 sprigs
- Dry white wine - 1/4 cup
- Olive Oil - 1/2 cup
- Freshly ground black pepper to taste
- Lamb bones - (above)
- Olive Oil - 3 tablespoons
- Carrot - 1, chopped
- Shallots - 2, minced
- Celery - 1 stalk, chopped
- Parsley - 1 tablespoon, minced
- Tomatoes - 4, peeled, seeded, and chopped
- Dry white wine - 1/2 cup
- Lamb or Veal Stock - 1/2 cup
- Lamb Medallions - 12, cut from marinated meat
- Reserved marinade
- Sauteed Garlic
- Garlic Cloves - 20
- Boiling salted water
- Unsalted Butter - 2 tablespoons
- Carrots - 3 large, peeled and sliced diagonally into oblong discs, blanched
- Shallots - 4, sliced and blanched
- Green Onion - 1, sliced diagonally, blanched
- Celery Stalk - 2, sliced diagonally, blanched
- Beet - 1, blanched
- Tomatoes - 2 large, peeled, seeded, and chopped
- Unsalted Butter - 4 tablespoons
To prepare the lamb: Bone the lamb, reserving the bones for the stock. Put the meat in a non-aluminum bowl and add the remaining ingredients; cover with plastic wrap and marinate for several hours.
To prepare the stock: Preheat the oven to 425 F. Put the lamb bones and oil in a roasting pan, turning the bones to coat, and brown the bones, 20 to 30 minutes. Put the pan on top of the stove over medium-high heat and add the remaining ingredients. Bring to a boil. Reduce heat to medium and simmer for 30 minutes. Pick out the rosemary sprigs and reserve; set aside.
To assemble: Drain the lamb and reserve the marinade. Cut the lamb into 12 medallions. Strain the marinade into a skillet and boil to reduce by one third. Add the lamb medallions and cook to medium-rare, about 10 minutes Strain the stock from above into the pan and cook until thickened. Strain again.
To prepare the garlic: Split the garlic cloves and remove the germ which runs down the center. Blanch in salted water for 3 minutes and drain. Melt the butter in a medium saute pan over medium-high heat and saute the garlic until golden brown. Set aside.
To prepare the vegetables: Melt 1 tablespoon of the butter in each of four small saute pans. Put the carrot discs in one and toss; cook until hot. Put the shallots, green onions, and celery in the second and toss; cook until hot. Slice the beet into thin discs and put the discs in the third pan and turn to coat; cook until hot. Put the tomato dice in the fourth and toss; cook until hot.
To serve: Line up three medallions on each warmed serving plate. Spoon sauce around the lamb until it pools on the plate. Divide the vegetables and garlic among the plates, mounding them below the lamb in the sauce. Lay reserved rosemary sprigs above the lamb on each plate.