21 Club Rack of Lamb with Fricassee of Vegetables

Have your butcher trim and french the lamb rack. Cover the lamb rack bones with foil then season well with salt and pepper. In a hot pan on high heat, sear the lamb until the outside is well browned. Then place in a 375 degrees F oven for approximately 20 minutes for medium rare.

Peel and dice the carrots, parsnips, sweet potatoes and red bell pepper.

Take half of the sweet potato and place in boiling water, cook until tender then puree or crush with a fork.

Finely chop the shallot and the dill.

In a pan, blanch and shock the wax beans.

In a pan, saute the carrot, parsnips, the remainder of the sweet potato until it starts to brown. Add the bell pepper and shallots, when soft stir in the sweet potato puree, sprinkle in the wax beans and season with salt pepper and dill.

Cut the rack into equal portioned chops, 2 to 3 each. On a plate, spoon vegetables in center, arrange chops on top of vegetables, spoon sauce over chops.