Rack of Lamb with Polenta and Rhubarb Caramel Sauce

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Rack of Lamb with Polenta and Rhubarb Caramel Sauce
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
For the lamb
2 Rack of lamb (trimmed)
200 grams Rhubarb
100 grams sugar
150 milliliters Red wine
4 shallots
2 rosemary
salt
peppers (freshly ground)
2 Tbsps olive oil
For the polenta
100 grams Polenta (Instant)
20 grams butter
l Vegetable broth
salt
peppers (freshly ground)
How healthy are the main ingredients?
RhubarbsugarPolentaolive oilshallotrosemary

Preparation steps

1.

Caramelize the sugar in a saucepan. Deglaze with 100 ml (approximately 3 ounces) of water and red wine and simmer until the caramel has dissolved.

2.

Wash and clean the rhubarb and cut into pieces approximately 3 cm (approximately 1/2 inch) long.

3.

For the lamb: Season the lamb with salt and pepper and fry in hot oil on all sides. Place on a lined baking tray and cook in preheated oven at 120°C (approximately 250°F) for about 30 minutes.

4.

Peel shallots and cut into quarters. Put the shallots, rhubarb and rosemary into the red wine and caramel mixture and let simmer for about 30 minutes. Season with salt and pepper.

5.

For the polenta: Boil the vegetable broth and pour in the polenta while stirring. Remove from heat, stir in the butter and season with salt and pepper.

6.

Let the lamb rest a few minutes, cut in half and serve with the sauce on polenta.

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