Ludo Lefebvres Rack Of Lamb With Baby Vegetables And Caraway Seeds

1. 1

   Preheat the oven to 450F.

2. 2

   Pour 1/4 cup oil into a heavy large roasting pan; place the pan in the oven until the oil and pan are very hot, about 3 minutes.

3. 3

   Add the lamb bones to the pan, turning to coat with the oil.

4. 4

   Return the pan to the oven and roast until the bones are a rich dark brown color, turning the bones occasionally, about 45 minutes.

5. 5

   Add the tomatoes, leek, carrot, chopped onion, shallots, garlic and tomato paste.

6. 6

   Stir to mix well.

7. 7

   Return the pan to the oven and roast until the vegetables are a rich brown color, about 30 minutes.

8. 8

   Meanwhile, line a heavy medium saute pan with aluminum foil.

9. 9

   Heat the remaining 2 tablespoons of oil in the pan over high heat.

10. 10

    Place the onion halves, cut-side down, in the pan.

11. 11

    Cook until the onions are black on the bottom, about 8 minutes.

12. 12

    Set aside.

13. 13

    (This will lend a depth of color and flavor to the finished stock.)

14. 14

    Transfer the roasting pan to the stove.

15. 15

    Add the cold water, scraping up any browned bits from the bottom of the pan.

16. 16

    Add the thyme, bay leaves and parsley and bring to a simmer over 2 burners on medium-high heat.

17. 17

    Add the blackened onions and reduce the heat to medium-low and simmer for 3 to 4 hours, skimming the stock every 15 minutes to remove the fat and foam that accumulate at the top.

18. 18

    Strain the stock through a fine-mesh strainer, cool in the refrigerator and remove the fat from atop the stock.

19. 19

    Cover and refrigerate for 2 days before using.

* Per serving · 4 servings · Values may vary.