Rack of Lamb Primeurs

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Time to Prepare this Recipe 1 hours Prep: 30 minutes Cook: 45 minutes
Calories Per Serving and Nutrition Information 25 calories per serving view nutrition facts
# of servings this recipe makes 8 servings suggest servings
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Ingredients

2 each rack of lamb
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon thyme dried
2 teaspoons garlic
2 cups beef stock brown, prefer veal stock if possible
4 ounces carrot
4 ounces turnip
2 ounces green peas cooked
2 ounces green beans french style
8 ounces potato

Directions

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 and 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 and degrease as needed.

Season to taste. Pour jus into a sauce boat.

Cut between ribs into chops and place onto a heated platter and garnish with the assorted vegetables serve hot.

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Nutrition Facts

Serving Size 97g
Amount per Serving
Calories 25 0% of calories from fat
% Daily Value*
Total Fat 0.0g0%
 Saturated Fat 0.0g0%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 282mg12%
Total Carbohydrate 5.0g2%
 Dietary Fiber 1.0g4%
 Sugars 1.0g
Protein 2.0g4%
Vitamin A 27%  Vitamin C 6%
Calcium 2%  Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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