rack of lamb with herb sauce

How To Make rack of lamb with herb sauce

• 1

  Watercress (garnish) ** Bouquet garni is a mixture of thyme, rosemary, parsley, and bay leaf, tied up together in a cheesecloth bag that can be put into or removed from soups and such.
• 2

  Marinade: Dice the first bunch of carrots, celery, and onion and coarsely chop the thyme, bay leaves, rosemary, parsley and garlic.
• 3

  Add salad oil and mix all of the ingredients together in a large bowl.
• 4

  Rub the mixture over the rack of lamb and marinate for 48 hours, turning occasionally.
• 5

  Lamb: Remove the lamb from the marinade and drain.
• 6

  Strain the vegetables in the marinade and reserve.
• 7

  In a large roasting pan, brown the lamb bones at 500 for 15 minutes.
• 8

  Add the strained vegetables from the marinade and brown another five minutes.
• 9

  Strain the contents of the roasting pan to eliminate fat and then transfer the bones and vegetables to a stock pot.
• 10

  Add 6 chopped mushrooms and mint, then deglaze the roasting pan with red wine and add the liquids to the stockpot.
• 11

  Add the demi-glace and bouquet garni and cook for two hours, skimming carefully and adjusting seasoning.
• 12

  Strain this sauce through chinois into a pan.
• 13

  Heat the sauce and add julienned ham, pickle, and 2 mushroom tops to sauce and adjust seasoning.
• 14

  Salt and pepper racks of lamb and sprinkle with thyme.
• 15

  Put racks of lamb in a roasting pan and roast for 15-18 minutes.
• 16

  Remove rack from roasting pan and let racks rest for five minutes before carving.
• 17

  Blanch second batch of carrots and snow peas, then saute in butter and reserve. (Season snow peas with salt, sugar and black pepper.)
• 18

  Cut racks in half, four ribs per person.
• 19

  Warm sauce and ladle around racks.
• 20

  Garnish with sauteed carrots, snow peas and watercress.
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