Directions

• White Butter Roux:
• In a heavy bottom sauté pan, melt butter over medium high heat. Proceed exactly as in the blonde roux recipe, however, only cook until the flour and butter are well blended and bubbly. Do not brown.
• Demi-Glace:
• Equally divide the stock into two heavy bottom sauce pans and bring to a low boil. Using a wire whisk, add ½ cup white roux into one of the sauce pans, stirring constantly as mixture thickens. Into the thickened mixture, blend tomato sauce. Continue simmering while skimming all impurities that rise to the surface. As the sauce reduces, replace the volume with the stock from the second pot until all has been incorporated. Strain through cheese cloth or fine strainer. You may wish to add an ounce of sherry or brandy to add flavor.
• Stuffed Lamb:
• Preheat oven to 375°F–400°F.
• Have your butcher select 6 choice lamb racks, remove bones, and trim each.
• In a 1-quart mixing bowl, combine crawfish tails and all remaining ingredients. Blend until mixed evenly. Stuffing should be moist, but stiff enough to stand on its own.
• Using a 6-inch paring knife, cut a ¾-inch slit in center of each lamb loin. Do not cut completely through meat. Pocket should be large enough to hold a generous portion of stuffing.
• Lightly season inside of pocket with salt and cayenne pepper. Stuff each loin with an equal amount of seafood stuffing. Set aside.
• Place stuffed loins of lamb on a large baking pan with a 1-inch lip.
• Moisten lamb with melted butter and season generously with thyme, basil, tarragon, rosemary, garlic, salt, and pepper. Bake approximately 25 minutes for medium-rare.
• Remove from oven and deglaze baking pan with wine. Scrape bottom.
  Pour ingredients into a 10-inch sauté pan over medium-high heat and add demi-glace. Bring to a boil and reduce until slightly thickened.
  Using a sharp knife, cut each loin into ¾-inch slices and top with a generous portion of demi-glace sauce.