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Ribs of Lamb, Aux Racines

Procure three pounds rack of lamb. Season it well with a teaspoon salt, half teaspoon pepper and rub in the seasoning all around. Cover the surface with thin slices of larding pork, tie it around, lay in a small roasting tin, pour in two tablespoons water, then set in a brisk oven for fifteen minutes. Remove and transfer to a small braising pan, scoop out with a very small scoop from a large, well-scraped carrot and a turnip all you can and add to the pan. Heat a tablespoon butter in a frying pan, add twelve very small, peeled white onions, gently brown for ten minutes, drain and add to the lamb. Tie in a bunch and add two branches parsley, one clove garlic, one bay leaf, one clove; place the pan on the fire, pour in a half gill white wine and let reduce for ten minutes, then pour in one gill demi-glace and one gill water. Cover the pan and set in the oven for forty minutes. Remove, untie, dress the lamb on a large dish, take up the bunch of herbs, pour all the contents of the pan over the lamb and serve.