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1
For the marinade, dice the carrots, celery, and onion.
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2
Coarsely chop the thyme, bay leaves, rosemary, parsley, and garlic.
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3
Add salad oil and mix all of the ingredients together in a large bowl.
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4
Rub the mixture over the rack of lamb and marinate for 48 hours, turning occasionally.
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5
Remove the lamb from the marinade and drain.
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6
Strain the vegetables in the marinade and reserve.
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7
In a large roasting pan, brown the lamb bones at 500 degrees F for 15 minutes.
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8
Add drained mirepoix (the strained vegetables) from the marinade and brown another five minutes.
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9
Strain the contents of the roasting pan to eliminate fat and then transfer the bones and vegetables to a stock pot.
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10
Add 6 chopped mushrooms and mint, then deglaze the roasting pan with red wine and add the liquids to the stockpot.
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11
Add the demi-glace and bouquet garni and cook for two hours, skimming carefully and adjusting seasoning.
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12
Strain this sauce through chinois into a pan.
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13
Heat the sauce.
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14
Add julienned ham, pickle, and 2 mushroom tops to sauce and adjust seasoning.
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15
Salt and pepper racks of lamb and sprinkle with thyme.
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16
Put racks of lamb in a roasting pan and roast for 15 to 18 minutes.
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17
Remove rack from roasting pan and let racks rest for five minutes before carving.
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18
Blanch carrots and snow peas, then saute in butter and reserve.
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19
Cut racks in half, four ribs per person.
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20
Warm sauce and ladle around racks.
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21
Garnish with sauteed carrots, snow peas, and watercress.
