Rack of Lamb with Spring Vegetables

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

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
Gluten-free
Spring

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