Roasted Rack of Lamb with Artichokes and Wild Mushrooms

Use 2 fresh Australian Range Lamb French Racks

1 tsp. salt

3/4 tsp. black pepper

3/4 tsp. thyme leaf, dry

1 tsp. rosemary leaf, dry

6 tsp. olive oil

6 oz wild mushroom, sliced 1/2 inch

6 oz artichoke hearts, quartered

1/4 tsp. garlic, minced

1-4 cup flour

3 cups rich beef stock

1 Combine first 4 ingredients and rub evenly over the lamb. Brown the meat on both sides in 2 TBS of smoking hot olive oil

2. Place lamb on a rack. Roast in 450°F oven for 13 minutes or until internal temperature of 140°F is reached. Remove meat from oven and let rest 15 minutes.

3. Sauté the mushrooms in remaining olive oil until golden brown. Reduce heat and add artichokes and garlic, sauté for 3 minutes. Sprinkle flour evenly over top; mix in completely, forming a roux; cook 5 minutes over low heat. Add beef stock, simmer 10 minutes and season with salt and pepper, keep warm.

4. Divide mushrooms mixture evenly among 4 plates. Slice lamb racks and place 3 or 4 chops on top of vegetables, spoon remaining sauce over top of each portion..