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1) Clean and french lamb rack; cut into four two-bone chops.

2) Peel carrots, turnips and pearl onions, keeping them whole to maintain their original shapes.

3) Season pan sear lamb chops in 2 oz. butter with garlic and rosemary, basting and allowing butter to brown well along with lamb.

4) Place carrots in a sauce pot with white beef broth and thyme; cook until they start to become tender. Add turnips and onions; continue cooking to 75% done.

5) Place one portion each of lamb chops and par-cooked root vegetables along wiht some of the vegetable cooking liquid, 1/2 clove of garlic and 1/2 sprig of rosemary used to sear lamb into appropriate size Crovac bag; seal. Submerge bag into a thermal circulating bath at 142°F for 1 hour.

6) Rinse; trim baby green beans, cutting them in half on a bias and blanching in salted boiling water until tender. Shock beans briefly in cold water; blanch peas in same water. also shocking briefly. Drain both well; reserve.

7) Cut open Cryovac bag; place lamb with rosemary and garlic in a sauté pan with 1 oz. butter over high heat to re-crisp the chops surface.

8) Place root vegetables and cooking liquid from the bag into another pot;bring to simmer, then swirl a small amount of whole butter into liquid to complete glazing of vegetables. Adjust seasoning; finish with chopped fresh herbs.

9) Reheat green vegetables in a small amount of whole butter, adjust seasoning.

10) Slice lamb chop in half; arrange in casserole-type serving dish along with all vegetables, making sure to spoon excess glazing liquid over lamb and vegetables.