Name: Rack of Lamb with Spring Vegetables
Yield: Serves 8
Cuisine: Australian
Ingredients: 2 golden shallots, chopped; 1 cup (225 g/7 oz) clarified butter or 1 cup (250 mL/8 fl oz) olive oil; salt and freshly ground pepper; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh marjoram; 3 garlic cloves, chopped; 1 cup (250 mL/8 fl oz) white wine; ⅘ cup (200 mL/6½ fl oz) veal glaze; 4 chopped tomatoes; 12 baby (pearl) onions; 3 racks of lamb, 8 cutlets on each; 12 baby carrots, scrubbed and trimmed; ¼ cup (60 mL/2 fl oz) virgin olive oil; 6 baby turnips, scrubbed and trimmed; 2 sprigs thyme; 2 tablespoons chopped Italian parsley; ⅖ cup (100 mL/3½ fl oz) white wine; 1 bay leaf; 2 cups (1 kg/2 lbs) green peas; 36 baby green beans; 2 teaspoons fresh thyme leaves; 3 tablespoons strong Dijon mustard; 2 tablespoons clarified butter; 2 garlic cloves, chopped; 1 teaspoon fresh thyme leaves; 1 garlic clove, crushed; freshly ground black pepper; 3 tablespoons butter; 1 tablespoon butter

Preparation info

Serves
8

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

When you order the lamb ask your butcher to take the racks from young lambs weighing under 20 kg (40 lbs). Have him French the racks so that there is 5-6 cm (2-2½ in.) of rib exposed, cap off and chine bone removed.

Ingredients

3 racks of lamb, 8 cutlets on each

Method

To make the marinade

Mix the ingredients together. Trim the lamb of any fat and brush the lamb with the marinade. Refrigerate for 1 day before cooking.

To make the Tomato Provençal mix

Heat the olive oil in a frying pan or skillet until smoking. Add the tomatoes, stir and then add the garlic and thyme. S

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Rack of Lamb with Spring Vegetables

Ingredients

Method

To make the marinade

To make the Tomato Provençal mix

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