Rack of Lamb Primeurs

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℉ (230℃) 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.