• 3 racks of lamb (rib roasts), 8 cutlets on each
• Marinade:
  • 3 Tbs. strong Dijon mustard
  • 2 tsp. chopped fresh thyme leaves
  • 1 Tbs. chopped fresh marjoram leaves
  • 1 Tbs. chopped fresh  parsley
  • 3 cloves garlic, chopped
  • 1 cup clarified butter or 1 cup olive oil
  • salt
  • freshly ground black pepper
• Spring vegetables:
  • 6 baby turnips, scrubbed and trimmed
  • 12 baby corns, scrubbed and trimmed
  • 16 new potatoes, peeled and shaped
  • 36 baby green beans, heads and tails removed
  • 2 cup green peas in the pod
  • 3 Tbs. butter
  • 1 clove garlic, crushed
  • freshly ground black pepper
• 1 Tbs. butter
• Sauce:
  • 2 golden shallots, chopped
  • 1 cup white wine
  • 2 Tbs. sherry vinegar
  • 4/5 veal demi-glaze
  • 1 clove garlic, crushed
  • 2 thyme sprigs
  • 1 bay leaf
  • freshly ground black pepper
  •  
• Veal stock:
  • 4 lb. veal shanks (sawn into 1˝ inch chunks)
  • 3˝ oz each of diced carrots, celery and onion
  • 6˝ oz diced tomatoes
  • 3 sprigs each of thyme, marjoram
  • 2 bay leaves
  • 2˝ cups dry white wine
  • 12 cups water

• To make the marinade, mix the ingredients together.  If using clarified butter, first melt it in a small saucepan over a low heat.  trim the lamb of any fat and brush the lamb with the marinade.   Refrigerate for one day before cooking.
• To prepare the spring vegetables, cook the turnips, carrots, potatoes and beans in boiling salt water for 7 minutes.   Refresh under cold water and drain.
• Just before serving, cook the green podded peas in unsalted boiling water for 5 minutes and then refresh under cold water and drain.  gently remove one shell from each pod, leaving the peas nestling in the other shell.  Heat the turnips, carrots, potatoes and beans gently in the butter, garlic and pepper mixture.
• To cook the racks, preheat the oven to 425°F.  Take a heavy baking pan and heat it on top of the stove.  Add the tablespoon of butter and moisten the bottom of the pan with it.  When it begins to brown, add the seasoned racks of lamb and place the pan in the oven.  Cook for 15 minutes.
• Take the lamb racks from the oven and allow to rest for 15 minutes.  Place the racks on a grill tray under a preheated hot grill (boiler) to complete their cooking, about 5 minutes. Retain the baking pan.   The lamb should be medium to medium rare.
• To make the veal stock, brown the veal shanks with the vegetables in a hot oven (approximately one hour). Deglaze the baking dish with white wine and remove the meat and liquid to a tall stock pot. Add the tomatoes and water and simmer for 12 hours. Strain, refrigerate and remove fat from the top of the stock when cold.
• To make the veal demi-glaze, add one tablespoon of tomato paste to two liters of veal stock and reduce to one liter.
• To make the sauce, heat the baking pan on top of the stove over a medium heat.  Brown the chopped shallots in the pan fat and then deglaze the baking pan with the white wine and sherry vinegar.  Scrape the caramelized juices into the wine, add the veal demi-glaze, garlic, thyme and bay leaf and some pepper.  Strain into a saucepan and taste for seasoning.
• To serve, arrange some vegetables around the edge of the plates.  Carve the lamb, rest the chops in the center of the plates and surround with the warm sauce.

Make 8 servings.

Presented by the Master Chef of Hotel Inter·Continental Sydney, Australia