Lamb with Polenta and Figs
Ingredients
- For the polenta and lamb
- 500 milliliters Vegetable broth
- 2 pinches salt
- 150 grams Cornmeal (instant)
- 75 grams freshly grated Parmesan
- 30 grams butter
- Cutlet
- 800 grams Rack of lamb (prepared with long ribs from butcher)
- freshly ground peppers
- 2 Tbsps vegetable oil
- salt
- 1 sprig young rosemary
- 2 Tbsps liquid honey
Preparation steps
Bring vegetable stock to a boil, sprinkle in cornmeal while stirring, bring to a boil, stir in cheese and butter then remove pan from the heat and let soak for about 5 minutes. Turn out polenta on a greased baking sheet and spread evenly about 1 cm (approximately 3/8 inch) thick and leave to cool. Preheat oven to 100°C (approximately 210°F). From meat, remove rind and scrape ribs clean. Rub with pepper. Sear loin on all sides in hot oil in a roasting pan, season with salt, add rosemary and continue to cook for 25-30 minutes in preheated oven. (Depending on the desired degree of doneness, cook longer.)
Throughout cooking, sprinkle loin with honey.
For the figs: Peel garlic and shallot and chop both. Sauté in butter, remove the pulp of a fig, blend with gravy in a mixer and add. Boil vigorously and season with salt and pepper. Cut remaining figs crosswise and heat in the sauce. Cover finished lamb with aluminum foil and let rest briefly in the off oven. From the polenta, cut out flowers and fry until golden brown in a pan with some butter on both sides then keep warm. Cut meat between the ribs into chops and serve with sauce, figs and polenta flowers on warmed plates.
