CookEat Recipe
Lamb Rack Printanière
A whole lamb rack cooked over buttered carrots and turnips with white wine, tomato sauce and small onions.
Method
Steps
Step 1
Preheat a conventional oven to 400°F. Put the ten quarts cold water in a very large stockpot with ample headroom and begin heating. Have a butcher clean and cut the two fresh raw white calf feet into small pieces. Put them in a roasting pan with the half pound raw ham cut into pieces, one pound veal bones, two carrots, two onions and two leeks, all sliced, the three branches parsley root and one celery branch, sliced. Add the ten cloves, four bay leaves, twenty whole allspice berries, two tablespoons whole black peppercorns, one teaspoon thyme and one and a half tablespoons salt. Spread about four tablespoons rendered pork lard over the vegetables and roast until the bones, meat and vegetables are golden, without burning.
Step 2
Transfer the complete roasted mixture to the stockpot and add the one pint canned tomatoes. Bring slowly to a boil and cook for thirty minutes. Cover, lower the heat and keep at a gentle simmer until the liquid has reduced by half. Before proceeding, check that the meat on the feet and the ham have each reached at least 70°C for two minutes, probing away from bone.
Step 3
In a second very large saucepan, heat the three ounces butter, stir in the six tablespoons flour and cook for twenty minutes, stirring regularly, until the roux is thoroughly brown. Carefully pour the hot stock mixture into the roux, mixing well. Keep at a very gentle simmer for twelve hours, stirring regularly and adjusting the heat to prevent catching.
Step 4
Mix in the half pint sherry, then strain through a clean fine conical strainer into clean heat-safe containers, removing all bones and aromatics. Divide all the finished demi-glace into small shallow clean containers, cool rapidly and refrigerate at 40°F or below within two hours; use within forty-eight hours or freeze. Keep cold while preparing the tomato sauce.
Step 5
For the tomato sauce, dice the four ounces lean raw ham, slice two carrots and two onions, and chop one leek, two parsley branches, one celery branch, one green pepper and one garlic clove. Melt two ounces butter in a large saucepan. Add the ham and these vegetables with two cloves, one teaspoon whole peppercorns, half a bay-leaf sprig, half a thyme sprig, one tablespoon salt and one light tablespoon icing sugar. Cook over brisk heat for about twelve minutes, stirring, until lightly browned.
Step 6
Stir the four tablespoons flour into the sauce pan and cook for five minutes. Add the two quarts canned tomatoes and one quart cold water. Mix, cover and simmer very gently for one and a half hours, stirring occasionally. The diced ham must be thoroughly cooked; check that its centre reaches 70°C for two minutes.
Step 7
Press the tomato sauce through a sieve and then strain through clean food-safe cheesecloth. Measure one actual gill of the finished sauce for the lamb and keep that portion briefly hot at 140°F or above. Divide the unused tomato sauce into small shallow containers, cool rapidly and refrigerate at 40°F or colder within two hours; freeze for longer storage.
Step 8
Measure half an actual gill of the finished chilled demi-glace before adding any broth. Loosen only that measured portion with a little hot ready-to-use unsalted veal broth until somewhat fluid. Bring all this portion to a boil, stirring, and verify at least 165°F. Keep briefly hot at 140°F or above for the lamb.
Step 9
Use one complete raw single-side rack of young lamb, with the chine backbone removed by a butcher and the rib bones retained. Trim the meat back about one inch from the rib ends. Peel the additional two carrots and two medium turnips and cut them into elongated leek-shaped root pieces. Put the roots in an ovenproof braising pan large enough for the rack, with the separate one ounce butter, one teaspoon salt and one teaspoon fine sugar. Cook gently until light brown, tossing the vegetables.
Step 10
Preheat a conventional oven to 200°C. Lay the lamb rack on top of the browned roots and put the pan in the oven for fifteen minutes as a guide. Continue if needed until the rack has a good colour before adding the liquids.
Step 11
Moisten with one wineglass white wine, the measured one gill hot tomato sauce and all the loosened half-gill demi-glace portion. Add ten very small peeled white onions around the lamb. Cover and return to the same oven for twenty minutes as a guide, continuing as needed until the vegetables are tender and the thickest meat away from bone reaches 70°C for two minutes.
Step 12
Dress the whole hot rack in the centre of a hot serving dish and arrange its carrots, turnips and onions around it. Spoon over the actual remaining pan liquid, if any, and serve promptly.
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