Roast Rack of Lamb with Fresh Rosemary and Thyme
Ingredients
- 2 carrots, cut into chunks
- 2 onions, quartered
- 1 eggplant, cut into chunks
- 12 garlic cloves, peeled
- Salt and pepper
- 4 tablespoons vegetable oil
- 2 6-rib racks of lamb (about 2 pounds each), frenched, reserving bones and trimmings for stock
- Fresh thyme and rosemary branches
- 1 cup dry white wine
- 2 cups lamb stock
Instructions
Roast Rack of Lamb with Fresh Rosemary and Thyme serves 4 original recipe by Food Network.
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