Le Carre D’Agneau Roti A La Fleur De Thym

pounds each), Frenched, 2 ts Rosemary, fresh, chopped -- (reserve blade bones and -- OR -- trimmings for Stock) 1/2 ts Rosemary, dried 2 tb Thyme, fresh, chopped OR 1 c Wine, white, dry 1 1/2 ts Thyme, dried 2 c Stock, lamb ** OR 1 tb Oil, vegetable 2 c Stock, veal 1 md Onion, coarsely chopped Watercress, sprigs 1 Carrot, coarsely chopped -- (

garnish ) 1 Celery, stalk, coarsely ** Recipes for these ingredients can be found elsewhere in this database.

Preheat the oven to 450 F (232ðC).

Trim the lamb, leaving about 1/4 inch of fat, and score the fat in a crisscross pattern.

Wrap any exposed bone ends with aluminum foil.

Season both sides with salt and pepper and rub in half of the thyme.

Heat the vegetable oil in a large heavy oven-proof skillet over medium-high heat.

Add lamb, fat side down.

Saute, shaking pan occasionally to avoid the meat from sticking, until lightly golden (about 2 minutes.) Turn the lamb and lightly brown the other side.

Turn again, fat side down.

Place the skillet in the oven and lower heat to 400 F (204ðC).

Roast for 10 minutes.

Remove the racks and set aside.

Pour off any excess fat.

Add the onion, carrot, celery and remaining thyme and rosemary to the skillet and return racks to the pan fat side up.

Roast 12 to 15 minutes longer for medium rare, then

transfer racks to a work surface and

place the skillet over medium-high

heat .

Add white wine to the skillet and reduce slightly, scraping up any browned bits in the pan.

Add the stock and

cook until very lightly thickened (about 15 minutes.) Carve lamb into individual chops and

arrange on heated serving plates.

Strain stock mixture; degrease and season to taste with salt and pepper.

Pour the sauce over the lamb and garnish with watercress sprigs.

Serve immediately.