Roasted Rack of Lamb with Asparagus, Artichokes and Polenta Cups

For the lamb rack: Preheat the oven to 120°C (approximately 250°F).

Rinse the meat, pat dry, trim the fat and scrape the bones clean. Season with pepper to taste. Rinse the herbs, shake dry, pluck leaves and finely chop. Peel and finely chop garlic. In a bowl, stir the herbs with the garlic, lemon zest, and 3 tablespoons of the oil. Rub all over the meat.

Heat the oil in a roasting pan. Season the lamb with salt to taste. Add the lamb to the oil and sear until golden brown on all sides. Roast until cooked, about 30-40 minutes.

For the vegetables: Peel the bottom third of the asparagus and remove woody ends. Blanch in boiling salted water for 10 minutes. Drain and rinse with cold water.

Drain the artichokes.

For the polenta cup: Combine the broth and tomatoes in a saucepan and bring to a boil. Stir in the polenta and cook until creamy, while constantly stirring, about 10 minutes. Stir in the oregano, Parmesan and butter. Place the polenta in small, greased tart tins and press the middle so the polenta looks like small cups. Cool slightly.

Heat 1 tablespoon of the oil in a skillet. Add the diced vegetables and cook until soft. Divide between the polenta cups. Sprinkle with the cheese. and bake in a 250°C (approximately 480°F) oven until the cheese is melted. 

Remove the lamb from the oven.

Toss the asparagus and artichokes separately in melted butter. Stir the parsley into the artichokes and season with lemon juice and salt.