Roasted Rack of Lamb Recipe by Spark Woodfire Grill - Huntington Beach

Ingredients

• Recipemainingredient object (85)
• 7.5 lb. veal bones
• 2 racks of lamb
• 2 1/2 oz. toasted walnut
• 4 Tbsp. olive oil
• 1 oz. tomato paste
• 1 1/2 oz. fresh mint leaves
• 12 C. cold water
• 4 Tbsp. kosher salt
• 3/4 oz. garlic cloves
• 6 C. chicken stock
• 4 Tbsp. black pepper
• 1/4 tsp. kosher salt
• 8 fl. oz. extra virgin olive oil
• 4 oz. celery-diced
• 8 oz. onion -diced
• 4 oz. carrot-diced
• 1 Tbsp. thyme sprigs
• 1 each bay leaf
• 1 Tbsp. cracked black pepper
• 4 fl. oz. merlot