Rack Of Lamb With Carrot-Saffron Coulis

Preheat oven to 450 degrees F.

Season lamb on all sides. In a large saute pan, preheat 4 Tbs. oil over medium high heat. Brown meat on all sides. Transfer meat in pan to oven, flesh side down.

Meanwhile, peel carrots and cut into one inch pieces. Add in single layer to saucepan. Cover with water just to top of carrots. Add salt, pepper, saffron, and butter.

Cover with lid and bring to a boil. Reduce to a simmer and cook until carrots are completely tender.

Add to blender. Puree until smooth, adjust seasoning if necessary and return to heat to reduce down to desired thickness.

Cook meat for 10-15 minutes until thermometer measures 135 degrees F. Remove from oven and cover with foil tent and let sit for 10 minutes.

Carve meat and serve with saffron carrot sauce.