Roast Loin of Lamb Wrapped with Potato and Stuffed with California Golden Raisin and Camembert Fondu

Ingredients

• 8 to 10 pounds loin of lamb (4 racks)
• Salt and pepper; to taste
• 1 / 4 Cup butter
• 1 / 4 Cup olive oil
• 1 Cup chopped yellow onions
• 6 Tablespoons chopped celery
• 3 / 4 Cup chopped carrots
• 5 cloves garlic
• 3 sprigs fresh thyme
• 2 / 3 Cup all-purpose flour
• 2 1 / 2 Tablespoons sugar
• 6 Tablespoons red wine
• 2 Cups water
• 4 Pounds 8 ounces potatoes, shredded
• 2 Cups California natural raisins
• 2 Tablespoons dark rum
• 2 green apples
• 2 Tablespoons olive oil
• 2 Tablespoons apple cider
• 1 Cup California golden raisins
• 9 Ounces Camembert cheese
• 2 Tablespoons brandy
• 6 Tablespoons whipping cream
• 2 Tablespoons butter
• 8 Ounces chopped carrots (1-1/2 cups)
• 12 Ounces chopped green zucchini squash (2-1/2 cups)
• 12 Ounces chopped yellow summer squash (2-2/3 cups)
• 48 spears Thai asparagus
• Fried rosemary sprigs; for garnish