2 (1 1/2 pound) lamb racks
3 tablespoons olive oil
Salt and pepper
1 teaspoon chopped thyme
7 ounces spinach
1 ounce butter
1 ounce chopped shallots
1 garlic clove, chopped
2 sheets phyllo
4 thin slices prosciutto
1 cup lamb stock, recipe follows
2 pounds lamb bones
1 small onion
1 small carrot
1 small bouquet garni
9 cups water
Salt and freshly ground black pepper
Preheat oven 350 degrees F.
Debone the lamb racks and remove any exterior fat. Cut up the bones and reserve for the lamb stock.
Sear the lamb fillets in a pan with olive oil for 2 to 3 minutes, until lightly browned on all sides. Season with salt and pepper and sprinkle with thyme. Set aside.
Stem, wash and pat dry the spinach. Melt the butter in a pan. Add the shallots and garlic and cook until browned. Add the spinach and cook for 1 to 2 minutes. Season with salt and pepper. Reserve.
Spread 1 sheet of the phyllo dough out onto a flat surface. Fold in half and brush with butter. Wrap the lamb fillets in prosciutto. Place the 1 lamb fillet on the phyllo and cover with 1/2 of the spinach. Wrap with the phyllo and place on a baking sheet. Repeat with the rest of the ingredients. Cook for 12 to 15 minutes.
Pour a little lamb stock on each plate before serving.
Put the bones in a saucepan and brown lightly. Add the onion, chopped carrot and the bouquet garni. Cover with water and season with salt and pepper. Cook slowly, uncovered, for 1 hour, skimming and degreasing from time to time.
Strain through a sieve or a fine cloth.
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