Rack of Lamb from The Clay-Pot Cookbook by Georgia Sales
With a bit of experimenting, you can cook the entire dinner in one large pot. Put the rack of lamb on top of the vegetables. This will help you to read the meat thermometer; also, if the lamb gets ...
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Ingredients
- ¼ cup white wine
- 2 tablespoons butter
- 4 large leeks, washed thoroughly and trimmed
- 8 small new potatoes, unpeeled
- Nutmeg, freshly grated
- 6 large carrots, peeled and sliced lengthwise
- Salt
- Pepper, freshly ground
- 1 teaspoon arrowroot, approximately
- 1 clove garlic, crushed
- 1 rack of lamb (2 pounds), trimmed of excess fat
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