Balsamic Roasted Crown Rack of Lamb

2 each 16-20 oz racks of lamb
16 each Tourne new potatoes
16 each baby carrots
16 each Tourne Turnips
1 cup pearl onions (blanched & peeled)
10 each whole garlic cloves
2 ounce aged balsamic vinegar
2 ounces molasses
1 ounce whole thyme
1/2 ounce rosemary
2 cups red wine
1/2 cup rich veal stock
6 cups wild rice (cooked)

Clean and french two racks of lamb. Make 1 inch incisions at the side of each rib bone behind the chine. Lace butchers twine into the larding needle and tie both racks together to form a crown.

Rub liberally with olive oil, salt and pepper.

In a large rondeau (or braising pan) add olive oil. Saute on medium high heat, garlic cloves and vegetables for 1 minute. Add vinegar and reduce heat to low, simmer two minutes.

Add molasses, red wine and veal stock. Reduce sauce by half then pour through a strainer. Set aside braised vegetables and sauce in separate containers.

Place the lamb in the rondeau. With a pastry brush coat lamb with sauce liberally.

In the center of the rack place fresh herbs, wild rice, whole garlic cloves, and vegetables.

Place rondeau in a 350 degree oven for 25 minutes or until meat thermometer reads 120f, basting the lamb at 10 minute intervals Place lamb rack on a cooling rack to rest for 10 minutes Carve two bone chops and serve with wild rice and vegetables