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Name: Roast Rack of Lamb with Fresh Rosemary and Thyme
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: Salt and pepper; 2 Carrots; cut into chunks; 1 Eggplant; cut into chunks; 1 c Dry white wine; Fresh thyme and rosemary; 2 c Lamb Stock; 12 Garlic peeled; 2 Onions; quartered; 2 6-rib racks of lamb; (about; 4 tb Vegetable oil

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INGREDIENTS

Salt and pepper
2 Carrots; cut into chunks
1 Eggplant; cut into chunks
1 c Dry white wine
Fresh thyme and rosemary
2 c Lamb Stock
12 Garlic ; peeled
2 Onions; quartered
2 6-rib racks of lamb; (about
4 tb Vegetable oil

INSTRUCTIONS

>From http://www.foodtv.com/rtaste/12-31.htm Preheat oven to 450 degrees F. In a roasting pan toss carrots, onions, eggplant, garlic and salt and pepper with 2 tablespoons of oil. Bake 15 minutes or until golden brown. Season lamb racks with salt and pepper. In a large skillet heat remaining oil over moderately high heat. Add racks, fat side down, and cook until golden brown on all sides. Thread branches of thyme and rosemary around bones, set racks on top of vegetables in roasting pan and roast 12 minutes. Turn and roast 10 to 12 minutes more for rare meat. Transfer racks to a cutting board, cover loosely with foil and let sit 10 minutes before carving. Make sauce: Deglaze roasting pan with wine and stock, scraping up browned bits clinging to bottom of pan; simmer 5 minutes. Transfer deglazing liquid and vegetables to a food processor or blender and pure. Strain liquid into a saucepan and keep hot. To serve: Stand racks on a serving platter and garnish with additional thyme and rosemary branches, if desired. Transfer sauce to a sauceboat and serve separately. Yield: 4 servings Posted to FOODWINE Digest by Bret on Apr 9, 1998

NOTES

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Roast Rack of Lamb with Fresh Rosemary and Thyme

Salt and pepper
2 Carrots; cut into chunks
1 Eggplant; cut into chunks
1 c Dry white wine
 Fresh thyme and rosemary
2 c Lamb Stock
12 Garlic peeled
2 Onions; quartered
2 6-rib racks of lamb; (about
4 tb Vegetable oil

>From http://www.foodtv.com/rtaste/12-31.htm    Preheat oven to 450 degrees F. In a roasting pan toss carrots, onions,  eggplant, garlic and salt and pepper with 2 tablespoons of oil. Bake 15  minutes or until golden brown.    Season lamb racks with salt and pepper. In a large skillet heat remaining  oil over moderately high heat. Add racks, fat side down, and cook until  golden brown on all sides. Thread branches of thyme and rosemary around  bones, set racks on top of vegetables in roasting pan and roast 12 minutes.  Turn and roast 10 to 12 minutes more for rare meat. Transfer racks to a  cutting board, cover loosely with foil and let sit 10 minutes before  carving.    Make sauce: Deglaze roasting pan with wine and stock, scraping up browned  bits clinging to bottom of pan; simmer 5 minutes. Transfer deglazing liquid  and vegetables to a food processor or blender and pure. Strain liquid into  a saucepan and keep hot.    To serve: Stand racks on a serving platter and garnish with additional  thyme and rosemary branches, if desired. Transfer sauce to a sauceboat and  serve separately.    Yield: 4 servings    Posted to FOODWINE Digest  by Bret <bhelge@CLARKSTON.COM> on Apr 9, 1998

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Nutrition

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Serving Size: 1 Serving (145g)
Recipe Makes: 1 Servings

Calories: 476
Calories from Fat: 370 (78%)

Amt Per Serving		% DV

	Total Fat 41.1g	55 %
	Saturated Fat 3.1g	15 %
	Monounsaturated Fat 25.9g
	Polyunsanturated Fat 11.6g
Cholesterol 0mg		0 %
Sodium 165.6mg		6 %
Potassium 223.1mg		6 %
Total Carbohydrate 16.3g		5 %
	Dietary Fiber 1g	4 %
	Sugars, other 15.2g
Protein 2.9g		4 %
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Calories per serving: 476

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