Rack of Lamb with Cornmeal
- ½ cup sugar
- ⅔ cup Red wine
- 2 Rack of lamb (trimmed)
- 4 shallots (quartered)
- 1.333 cups Rhubarb (cut into diagonal pieces 3 cm long)
- 2 rosemary
- 2 Tbsps olive oil
Heat the oven to the lowest setting.
Caramelise the sugar in a pot. Deglaze with 100 ml water and red wine and simmer until the caramel has dissolved.
Season the lamb with salt and pepper and fry in hot oil on all sides. Place on a baking tray with greaseproof paper and roast in the oven for 30-35 minutes.
Mix together the shallots, rhubarb and rosemary in the red wine broth and simmer for 30 minutes. Season with salt and pepper.
Bring the stock to the boil and gradually stir in the polenta. Remove from the heat, stir in the butter and season with salt and ground black pepper.
Leave the meat to rest. Halve the pieces and serve together on the polenta with the sauce.