Chez Vincent Rack of Lamb with Blue Cheese Sauce

Yield: 4 servings

2 racks of lamb, each cut in half, leaving
    4 chopped attached per person
Salt to taste
Pepper to taste

Clarified Butter Sauce
5 ounces top-quality blue cheese
3 ounces white wine
12 ounces demiglace or veal stock
6 ounces heavy cream
Roux (equal parts fat and flour)

Heat oven to 350 degrees F.

Add clarified butter to a large saut