With a bit of experimenting, you can cook the entire dinner in one large pot. Put the rack of lamb on top of the vegetables. This will help you to read the meat thermometer; also, if the lamb gets done before the vegetables, simply take the lamb out of the pot and cook the vegetables a bit longer.
Presoak pot, top and bottom, in water for 15 minutes.
Rub the trimmed lamb with the crushed garlic, salt, pepper and nutmeg.
Place all the vegetables in the bottom of the pot, add the wine and
Place the pot, covered, in a cold oven.
Set the temperature at 480 degrees.
Cook 70 minutes, or until thermometer is almost up to temperature.
Remove pot from the oven, pour off liquid into saucepan, bring to boil, add
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