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Lamb rack
2 frenched lamb racks
6 sprigs thyme
4 sprigs sage
2 cloves garlic
2 tablespoon extra-virgin olive oil
Salt and pepper
Combine the lamb racks, herbs, garlic and olive oil let marinate over night. Season the lamb with salt and pepper. Sear the lamb in a saute pan until golden brown. Using a rack place the lamb in a 350 degree oven and roast until medium rare. (about 115 degrees on a meat thermometer) let the meat rest for at least 5 minutes then slice the lamb between the bones. You should have 16 to 18 lamb chops.
Polenta
1/2 cup polenta
1-1/2 cup water
1 cup heavy cream
1/2 cup fontina cheese
Salt to taste
In a saucepan combine water and cream, bring to boil. Add polenta, reduce heat to a simmer and cook for 30 minutes. Add fontina and season with salt.
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Swiss chard
2 bunches swiss chard
1 tablespoon butter
Salt and pepper
2 quarts water
Remove the stems from the swiss chard. Using a saucepan, bring the water to a boil add the swiss chard, blanch the swiss chard for 1 minutes. Remove the swiss chard from the water and toss with the butter, salt and pepper.
Rosemary sauce
1 sprig rosemary
4 ounces brown chicken stock
or veal stock
1 tablespoon butter
Remove the leaves from rosemary and finely mince. Combine rosemary, stock and butter in a small sauce pan and heat until incorporated
Plating
Using 4 plates, place a mound of the swiss chard in the center of the plate, place the polenta on top of the swiss chard, and arrange the lamb rack around the polenta. Finish with dish by drizzling the sauce over the lamb.
Serves four
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