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Rack Of Lamb Primeurs

Recipe name:
Rack Of Lamb Primeurs

Recipe category:
Lamb

What are your thoughts about this delightful dish?

Recipe detials:

-- exported from cookworks for meal-master, v7.0 title: rack of lamb primeurs categories: entree, french servings: 8 2 rack of lamb 1/2 t salt 1/2 t pepper 1/2 t dried thyme 2 t garlic 2 c brown veal stock 4 oz carrot 4 oz turnip 2 oz cooked peas 2 oz french style green beans 8 oz potato remove chine bone and separate rack into two halves cutoff ends of bones with a cleaver or saw and reserve for soup trim off excess fat from top of meat, leaving a thin layer place chine bones into the bottom of a roasting pan place meat, fat side up, on top of the bones season with salt, pepper, and thyme roast @ 450 degrees for 30 minutes, until rare to medium-rare remove from pan, keep warm leave bones in pan set pan over a moderate flame to caramelize the juices and clarify the fat pour off the fat add garlic to the pan and cook for 1 minute add stock and stir to deglaze the pan and dissolve the fond heat until reduced by half strain through a chinois degrease as needed season to taste pour jus into a sauce boat cut between ribs into chops place onto a heated platter and garnish with the assorted vegetables serve hot -

Your opinion:
What do you like / dislike about the recipe? Did it come out the way you expected it?

Rack Of Lamb Primeurs

In my opinion rack of lamb primeurs needs to be emphasized quickly for our thoroughly so I can decide for myself.