LAMB: Try roasting lamb without a crust for a change of pace. Cooking with potatoes makes this a complete meal in one dish

ROASTED RACK OF LAMB WITHOUT CRUST:




4 lamb racks, fresh or frozen, thawed if frozen

2 tbsp. butter

2 onions, thinly sliced

3 cups hot chicken or beef stock

1 ½ lb. potatoes, thinly sliced

2 tbsp. cooking oil

bouquet garni: into a cheese cloth bag, add:

3-4 bunches thyme leaves and stems
1 bay leaf
10 peppercorns
1 tsp. celery salt


salt and freshly ground black pepper

chopped parsley to garnish



In a large saucepan over medium high heat, melt butter and cook onions for 5-6 minutes. Remove and set aside.

Preheat oven to 425 degrees F., and grease bottom and sides of an oven-proof casserole dish. Layer potatoes slices in the dish, top with the onion and bouquet garni, and salt & pepper to taste. Pour in hot stock and adjust seasoning. Bake for 30 minutes.

Season lamb racks with salt and pepper to taste. Return saucepan to high heat on stove & heat oil until hot. Brown lamb racks in batches, for 2 minutes on each side.

Place browned lamb on the potato-onion layers in casserole and return to oven. Roast for approximately 20 minutes; then check lamb for desired doneness.

Rest meat for 10 minutes before carving into chops. Sprinkle parsley on potato to serve with the meat.