Carré d'agneau Soubise (Rack of Lamb with Sauce Soubise)

Ingredients

• 1 rack of lamb
• butter
• 3 onions
• 1 1/2 decilitres sauce Béchamel
• 50 grammes butter
• light meat glaze

Instructions

1. Colour the shortened and trimmed rack in butter.
2. Blanch the finely sliced onions well and cook them in butter without colour for a few minutes; surround the rack with them.
3. Finish the cooking by stewing, then take out the rack and keep it hot.
4. Add the boiling sauce Béchamel to the onions and pass them briskly through the tammy.
5. Reheat this Soubise and finish it with the 50 grammes of butter.
6. Dish the rack, surround it with a thread of light meat glaze, and send the Soubise separately in a timbale or a sauceboat.