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1) Monchonet (french) the lamb rack. Peel away the outer layer of fat and tissue that covers the rack. Remove blade bone from this tissue; cut any meat off; reserve for stock. Place rack flesh-side up and the bone on the table. Make a continuous cut across all rack bones,just above where flesh meets bone. Flip the rack over; make the same cut level with the first. Cut through flesh between bones along that line. Make a cut up the bone through membrane covering bone. Push the bone our of cartilage; peel away meet, holding it to the bone leaving a clean bone. Trim some fat from top of rack, leaving a shallow layer. Cut bones on a band saw to leave 3 inches of bone extending form flesh.

2) Marinate lamb in mirepoix (onions, carrots and celery), garlic, olive oil, pepper, bay leaves and thyme for 12 hours.

3) Cook pearl onions in 2 t. of vegetable oil in an 8-inch sauté pan over low heat, stiffing frequently. When onions are one-quarter cooked, add 1 T. of butter. Cook onions to half done. Chill them rapidly.

4) Glaze tourned vegetables separately, adding 4 oz. of lamb stock each to carrots and turnips. Cover pans with lids. Simmer carrots for 4 minutes and turnips for 2 minutes. Remove lids; cook until liquid reduces and coats vegetables evenly. Finish them with 1 t. of butter each; season with salt and white pepper. Vegetables should be al dente, as they will finish cooking with the lamb.

5) Cut haricot verts into diamond shapes about the same size as peas. Toss haricot verts and peas with salt and pepper.

6) Remove lamb form marinade. Wipe lamb rack clean of all aromatics;season with salt and black pepper. Sear rack in clarified butter; brown evenly on all sides. Degrease pan. Deglaze with lamb stock, scraping fond from pan. Reserve liquid.

7) Preheat convection oven to 400°F along with an oval casserole dish. Place rack and stock in casserole, cover and cook to an internal temperature of 100°F about 8 minutes. Add peas and beans to dish; cook an additional 3 minutes, or until rack reaches an internal temperature of 120°F. Allow meat to rest covered for 5 minutes.

8)While the lamb is resting, strain cuisson into a 1/2 quart pot. Make a beurre manié with flour and butter. Gradually add it to the simmering liquid until it is lightly thickened. Add sauce back to casserole.

To Plate: Serve lamb in the dish it was prepared. Carve lamb table-side. Remove two alternating bones on the rack so that everyone receives one bone and an equal portion of meat. Serve with appropriate amount of vegetables and pan sauce.