Rack of Lamb with Potatoes

Preheat the oven to 140 ° C lower and upper heat Preheat.

Rinse meat, pat dry and season with salt and pepper. Heat 2 tablespoons of oil in a large skillet and brown meat on all sides. Remove from pan and place on a baking sheet. Scrub potatoes thoroughly, pat dry and spread around lamb. Rinse baby carrots and arrange around lamb. Season vegetables with salt and pepper and drizzle with remaining oil. Bake in preheated oven at 140°C (approximately 275°F) for about 35 minutes. Remove from the oven and take meat and vegetables out. Keep warm.  

Peel and dice remaining carrots, onions and celery. Add to lamb pan and saute until golden brown. Add powdered sugar and caramelize slightly, add wine. Simmer until almost all liquid has evaporated and add broth. Add rosemary, thyme, bay leaf, cloves and peppercorns and simmer for about 20 minutes. Strain through a fine sieve and simmer down or add more broth, as necessary. Season with salt and pepper.