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CARRE D'AGNEAU ROTI AU THYM ET ROMARIN
Trim, or get trimmed, racks of 7 or 8 rib, best end of lamb, with skin and most fat off (just about 2mm. of fat on). Chop some fresh rosemary and fresh thyme with a little zest of lemon,add salt and pepper. Brush fat side and meat with white of egg and stick on the seasoning. Rest the rack on an oiled tin with more thyme and rosemary. Chill.
Next day, allow to come to room temp., and roast for five mins. in a very hot (mark 8) oven, and ten mins. in hot (mark 6) oven. Take out of oven, and cover with foil and a towel, and rest the meat in a warm place for 20 mins. at least, before slicing the ribs and serving.
Trim, or get trimmed, racks of 7 or 8 rib, best end of lamb, with skin and most fat off (just about 2mm. of fat on). Chop some fresh rosemary and fresh thyme with a little zest of lemon,add salt and pepper. Brush fat side and meat with white of egg and stick on the seasoning. Rest the rack on an oiled tin with more thyme and rosemary. Chill.
Next day, allow to come to room temp., and roast for five mins. in a very hot (mark 8) oven, and ten mins. in hot (mark 6) oven. Take out of oven, and cover with foil and a towel, and rest the meat in a warm place for 20 mins. at least, before slicing the ribs and serving.
Meanwhile, reduce a glass of white wine by half with some shallots, thyme and rosemary. Add same quantity of lamb stock as reduced wine, and reduce a bit more.
At the point of service, reheat, and add a little knob of butter, beating fiercely to emulsify season, and spoon over ( you should have about one tablespoon of sauce per serving).
At the point of service, reheat, and add a little knob of butter, beating fiercely to emulsify season, and spoon over ( you should have about one tablespoon of sauce per serving).
