Rack Of Lamb Recipe
Ingredients
| 1 rack of lamb, trimmed of excess fat | ||
| 1 clove garlic, crushed Salt | ||
| Pepper | 1 To taste | |
| Nutmeg, freshly grated | ||
| 6 large carrots, peeled and sliced lengthwise | ||
| 4 large leeks, washed thoroughly and trimmed | ||
| 8 small new potatoes, unpeeled | ||
| White wine | 1/4 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| 1 teaspoon arrowroot, approximately | ||
Directions
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 the lamb with butter.
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 1 teaspoon or more of arrowroot to thicken.
If vegetables require more cooking, remove lamb and return covered pot to oven.
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 the lamb with butter.
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 1 teaspoon or more of arrowroot to thicken.
If vegetables require more cooking, remove lamb and return covered pot to oven.
Chef
