Rack of Lamb with Polenta and Rhubarb Caramel Sauce

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.

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

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.

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.

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.