Rack of Lamb with Spring Vegetables

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

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

Oceania
Australia
Main course
Spring
Gluten-free

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