Le Carre D Agneau Roti A La Fleur De Thyme
|Racks of lamb||4 Pound, frenched, reserve blade bones and trimmings for lamb stock (2 Racks Of 2 Pound Each)|
|Freshly ground pepper||To Taste|
|Chopped fresh thyme/1 1/2 teaspoons dried thyme||2 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Onion||1 Medium, coarsely chopped|
|Carrot||1 , coarsely chopped|
|Stalk celery||1 , coarsely chopped|
|Chopped fresh rosemary/1/2 teaspoon dried rosemary||1 Teaspoon|
|Dry white wine||1 Cup (16 tbs)|
|Lamb stock/Veal stock||2 Cup (32 tbs)|
|Watercress sprigs||2 (For Garnish)|
1. Preheat oven to 450°F.
2. Trim lamb, leaving about 1/4 inch fat, and score fat in crisscross pattern.
3. Wrap exposed bone ends with aluminum foil. Season both sides with salt and pepper; rub in half of thyme.
4. In a large ovenproof skillet, heat oil over medium-high heat. Add lamb, fat side down.
5. Saute, shaking the pan occasionally, until the lamb turns slightly golden.
6. Turn and lightly brown the other side too. Turn again, fat side down.
7. Place skillet in an oven and lower heat to 40°F. Roast 10 minutes. Remove racks and set aside; pour off excess fat.
8. Add onion, carrot, celery, remaining thyme and rosemary to skillet and return racks to pan, fat side up.
9. Roast 12 to 15 minutes longer for medium rare, then transfer racks to work surface and place skillet over medium-high heat.
10. Add white wine to skillet and reduce slightly, scraping up any browned bits in pan.
11. Add stock and cook until very lightly thickened. This will take about 15 minutes.
12. Carve lamb into individual chops and arrange on heated serving plates.
13. Strain stock mixture; degrease and season to taste with salt and pepper.
14. Pour sauce over lamb, garnish with watercress sprigs and serve immediately.