Name: Rack of Lamb
Yield: Serves 3 to 4
Ingredients: 6 large carrots, peeled and sliced lengthwise; 1 rack of lamb (2 pounds), trimmed of excess fat; Nutmeg, freshly grated; Salt; Pepper, freshly ground; 1 clove garlic, crushed; 1 teaspoon arrowroot, approximately; ¼ cup white wine; 2 tablespoons butter; 8 small new potatoes, unpeeled; 4 large leeks, washed thoroughly and trimmed

Preparation info

Serves
3 to 4

Difficulty
Medium

Appears in

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

About

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.

Ingredients

1 rack of lamb (2 pounds), trimmed of excess fat
1 clove garlic, crushed<

Method

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 1 teaspoon salt. Put the lamb on top of the vegetables, insert a meat thermometer, and dot t

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Ingredients

Method

Part of