Carré d'agneau Printanière (Rack of Lamb with Spring Vegetables)

Ingredients

• 1 rack of lamb
• butter
• 8 small onions
• 10 pieces carrot
• 10 pieces turnip
• consommé
• 2 spoonfuls peas
• 2 spoonfuls raw green beans
• 2 or 3 spoonfuls good

Instructions

1. Half cook the small onions in butter.
2. Turn the carrots and turnips to the shape and size of a clove of garlic, cook them in consommé and glaze them.
3. Brown the shortened and trimmed rack in butter.
4. Put it in an oval terrine with the onions, the carrots and turnips, the peas, the raw green beans cut into small lozenges, and the clear stock.
5. Close the utensil, finish the cooking in the oven and serve as it is.