Rack of Lamb with Herb Sauce ►
Fresh herbs work their magic in the marinade, leaving a hint of flavor in the lamb racks. Added to the developing sauce, they also add to the mint, bouquet garni, fresh ham, and dill pickles that round out the flavor. The lamb racks are served with sauce and fresh vegetables. Bright, peppery bits of watercress garnish the dish.
- Carrots - 4, diced
- Celery Stalks - 2, diced
- Onions - 3, diced
- Thyme - 2 bunches, coarsely chopped
- Bay Leaves - 10, chopped
- Rosemary - 1 bunch, coarsely chopped
- Garlic Cloves - 4, unpeeled, flattened
- Black Peppercorns - 1 tablespoon, whole
- Salad Oil - 2 cups
- Racks of Lamb. - 2
- Lamb Bones - 2, large
- Mushrooms - 8, large
- Mint - 2 bunches, fresh
- Red Wine - 1-1/2 cups
- Veal - 2 quarts, demi-glace, (alt. lamb)
- Bouquet Garni - thyme, rosemary, parsley, and bay leaf, tied in cheesecloth
- Salt and freshly ground pepper to taste
- Ham - 4 ounces, cooked, julienned
- Dill Pickle - 1 large, julienned
- Thyme - 1 sprig, chopped
- Carrots - 2 medium, julienned and blanched
- Snow Peas - 1 cup, blanched
- Unsalted Butter - 4 ounces
- Sugar - 1 tablespoon
- Watercress - 1 bunch, stemmed
To marinate: Mix all ingredients together in a large non-aluminum bowl or a very large heavy zippered plastic bag. Add the lamb racks and turn to coat. If using a bowl, cover the bowl with plastic wrap; if using a bag, press out the air and zip the bag. Marinate 48 hours, turning occasionally.
To prepare the lamb and sauce: Preheat the oven to 500 F. Remove the lamb racks from the marinade and drain. Keep refrigerated until ready to use. Strain the vegetables from the marinade and set aside. Put the lamb bones in a roasting pan and roast for 15 minutes. Add the drained marinade vegetables and brown another five minutes. Strain the contents of the roasting pan to remove the fat and transfer the bones and vegetables to a stockpot. Chop six of the mushrooms (reserve the other two) and add to the pot, then add the mint. Put the roasting pan over medium-high heat and add the red wine; stir up the glaze from the bottom. Pour into the stockpot. Add the demi-glace and bouquet garni. Cook for 2 hours, skimming carefully. Adjust the seasoning with salt and pepper. Strain through a chinois or fine-meshed sieve into a saucepan. Heat the sauce over medium heat. Julienne the reserved mushrooms and add to the pan. Add the ham and pickle. Adjust seasoning again; set aside and keep warm.
Preheat the oven to 425 F. Season the lamb racks with salt and pepper. Sprinkle with thyme. Place in a roasting pan and roast 12 to 15 minutes for medium-rare. Remove the racks from the pan and let rest for five minutes before carving.
Saute the carrots and snow peas separately in butter until hot, adding the sugar to the snow peas. Season with salt and pepper.
To serve: Cut the racks in half, allowing four ribs per person. Place serving on each warmed plate. Ladle warmed sauce around the racks. Arrange carrots and peas around the racks. Garnish with bits of watercress.