Recipe: Rack of Lamb with Crispy Polenta and Meat Stock Reduction
Ingredients
- 2 trimmed racks of lamb (about 2 pounds each)
- 5 tablespoons extra virgin olive oil
- 3 tablespoons chopped mixed fresh herbs (rosemary, thyme, marjoram, and/or rosemary in any combination)
- 3/4 cup meat stock reduction (see recipe below)
- Salt and freshly ground black Pepper
- POLENTA
- 1 1/2 cups water
- 1/2 cup polenta
- 1/4 cup roasted garlic cloves with the cooking oil
- 3 tablespoons unsalted butter
- Salt and freshly ground black Pepper
- MEAT STOCK REDUCTION
- 2 cups chopped yellow onions
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 tablespoons canola oil
- 1 cup red wine
- 2 quarts meat stock
- 4 sprigs thyme
Preparation
To prepare the lamb
Rub the lamb with 3 tablespoons of the olive oil, sprinkle with 2 tablespoons of the herbs and marinate overnight.
To prepare the polenta
Bring the water to a boil in a medium saucepan and slowly add the polenta. Simmer over low heat, stirring occasionally for 30 minutes, or until done. Purée the roasted garlic with the cooking oil until smooth. Mix 2 tablespoons of the butter and all of the garlic into the polenta, and season to taste with salt and pepper. Spread the mixture into a plastic wrap-lined 8-inch square pan and refrigerate for 2 hours.
To cook the lamb
Preheat the oven to 450. Heat a large ovenproof pan over medium-high heat, add the remaining 2 tablespoons olive oil and sear the lamb on all sides. Roast in the oven for 8 to 12 minutes or until slightly less than the desired degree of doneness. Remove the pan from the oven and allow the lamb to rest for 5 minutes. Slice each rack between the bones just prior to serving, and season to taste with salt and pepper.
To cook the polenta
Cut the polenta into four 3-inch circles. Cook the polenta in the remaining 1 tablespoon butter in a medium sauté pan over medium-high heat for 3 minutes on each side, or until golden brown and crispy.
To prepare the sauce
Place the meat stock reduction in a small saucepan and bring to a simmer over medium heat. Place the remaining 1 tablespoon herbs in a small piece of cheesecloth and tie with kitchen string to form a sachet. Place the sachet in the pan and simmer for 1 minute. Remove the sachet and discard. Season to taste with salt and pepper.
Place a crispy polenta circle in the center of each plate. Fan the sliced lamb on one edge of the polenta and spoon the sauce around the plates.
MEAT STOCK REDUCTION
Yield: 2 cups
Cook the onions, carrots and celery with the canola oil in a large saucepan over medium-high heat for 10 minutes, or until golden brown. Add the red wine and cook for 10 minutes, or until most of the wine has cooked out.
Add the stock, decrease the heat and simmer over low heat for 1 hour. Strain, return to the saucepan, add the thyme and simmer for 5 minutes. Remove the thyme and simmer for 30 minutes, or until reduced to 2 cups. Strain through a fine-mesh sieve and use as desired.
Tips
Polenta is the Italian word for cornmeal. It is more finely ground than regular cornmeal, but if you can’t find polenta, cornmeal, or grits will work just as well.
Serving Size
Servings: 4