Rack of lamb with thyme jus

Ingredients for 4 servings:

• 2 racks of lamb (300 g each)
• 2 sprigs of thyme
• 2 rosemary sprigs
• 2 garlic cloves
• 1 shallot(s), halved
• salt and pepper
• 1 kg lamb bones
• 2 tsp oil
• ½ carrot(s)
• 2 leeks
• 2 stalk(s) Celery
• 1 tomato(s)
• ¼ lemon(s), grated peel
• ½ tbsp tomato paste
• 500 ml red wine, strong
• 1 liter lamb stock
• 8 tbsp thyme
• 2 rosemary sprigs
• 1 garlic clove(s)
• butter
• salt and pepper
• possibly cornstarch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 15 minutes

First, make the thyme jus by searing the bones in oil, adding the roughly chopped vegetables and roasting them with the spices. Deglaze with red wine and reduce. Add the stock, herbs, and garlic and simmer for 1.5 hours. Strain through a fine sieve, remove the fat, and reduce again. If desired, thicken lightly with starch, refine with fresh thyme, and mount with butter (only if the sauce was not thickened with starch). Clean the meat and briefly sauté it with the herbs, garlic, and shallot. Place everything on a lightly crumpled aluminum foil tray and cook in a preheated oven at 150-160°C (top/bottom heat) for about 12-14 minutes. Halve the racks of lamb. Serve with the sauce on warmed plates.