Rack of Lamb Dinner

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Rack of Lamb Dinner
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
For the lamb
2 pieces Rack of lamb
3 tablespoons olive oil
2 tablespoons Mustard
1 tablespoon dried rosemary
4 shallots
100 milliliters Red wine
100 milliliters Beef stock
1 garlic (chopped)
1 pinch dried thyme
salt
freshly ground peppers
3 tablespoons Crème fraiche
For the polenta
1 onion (minced)
2 tablespoons butter
350 milliliters milk
100 grams Polenta
1 tablespoon olive oil
salt
freshly ground peppers
4 tablespoons Crème fraiche
1 tablespoon Bell pepper
For the spinach
400 grams Spinach
2 tablespoons butter
salt
freshly ground peppers
Nutmeg
1 garlic (chopped)
2 tablespoons Crème fraiche
For the garlic
16 garlic
1 pinch salt
1 tablespoon sugar
4 tablespoons Red wine
How healthy are the main ingredients?
SpinachPolentaMustardolive oilsugarolive oil

Preparation steps

1.

For the lamb: Trim fat from lamb. Heat oil in a pan and sear lamb on all sides. Combine mustard and rosemary and spread onto lamb. 

2.

Place pan in an oven preheated to 170°C (approximately 350°F) for about 10-12 minutes.

3.

Remove, cover with foil and let rest for 5-10 minutes. Cook shallots in pan drippings, deglaze with red wine and broth. Add spices and bring to a boil. Stir in creme fraiche and season with salt and pepper.

4.

Slice rack of lamb along the bone and drizzle with with pan sauce.

5.

For the polenta: Heat butter in a pan and sauté onions. Add milk and stir in polenta and olive oil. Cook over low heat for about 4-5 minutes. 

6.

Spread potenta on a greased baking sheet and chill. 

7.

Cut out polenta medallions with a round, 5 cm (approximately 2 inch) cookie cutter.

8.

Stir creme fraiche and Parmesan until smooth. Pour over polenta medallions and bake in an oven preheated to 160°C (approximately 325°F) for 8-10 minutes.

9.

For the spinach: Rinse spinach and boil in salted water. Rinse with cold water, drain and coarsely chop. Heat some butter in a pan and cook spinach with spices.

10.

Remove spinach from heat and stir in creme fraiche. Place spinach in lightly greased coffee cups and bake in an oven preheated to 180°C (approximately 350°F) for 5 minutes. Remove and release from cups. 

11.

For the garlic: Peel garlic and blanch in boiling salted water for about 5 minutes. Shock in ice water, and drain well. 

12.

Caramelize sugar in a pan, then deglaze with red wine. Add garlic and reduce slightly.

Plate lamb and serve with polenta medallions, spinach and garlic.