Rack of Lamb with Herb Crust

with artichokes and polenta

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Ingredients

1	rack of lamb, approx. 700g
100 g	breadcrumbs
80 g	butter
2 tbsp	mixed fresh herbs, chopped (e.g. basil, thyme)
1 tbsp	mustard
1 clove(s)	garlic
2	shallots
4 tbsp	balsamic vinegar
1 tbsp	honey
50 ml	beef gravy
150 g	polenta
500 ml	vegetable stock
50 g	butter
50 g	freshly grated Parmesan cheese
1 sprig(s)	fresh thyme
1 pinch(es)	turmeric
6	artichokes
1	lemon
1 clove(s)	garlic
2	onions
1 sprig(s)	rosemary
1	bell pepper, red
	oil
	nutmeg
	salt and pepper

Method

Preparation time: ca. 40 min / Cooking / Baking Time: ca. 30 min / Grade of difficulty: tricky / Calories per portion: n/a

Trim the rack of lamb. With a small sharp knife cut out every second rib bone.

In an ovenproof pan, roast the lamb in oil for 30 seconds each side. Season with salt and pepper and brush the top with the mustard.

Peel and finely chop the garlic and the shallots. In a pan, heat the butter and sauté the garlic and the shallots until pale yellow. Take from heat and add the freshly chopped herbs and the breadcrumbs. Divide the mixture on top of the lamb. Roast in the preheated oven at 180°C for 10 minutes if you like it rare-medium. Give some minutes more, if you like it more cooked through.

In another pan, bring the balsamic vinegar to a boil. Stir in the honey, cook for a minute, then add the gravy. Cook for another minute and season to taste with salt and pepper.

In a saucepan, bring the stock with butter, thyme and turmeric to a boil. Add the polenta in a thin stream, stirring constantly. Bring to the boil and stir until the mixture begins to thicken. Take from heat and allow to soak for 10-15 minutes. When ready, stir in the Parmesan cheese.

Trim the artichokes until you have just the bases. Rub the bases with a halved lemon to avoid darkening of the flesh. Cut the artichoke bases into pie pieces. In a pan, fry the artichokes with bell pepper, onions, a twig of rosemary and the garlic in olive oil. Cook over low heat for approximately 5 minutes, tossing every now and then. Season with salt and pepper.

To serve:
Carve the rack of lamb into 4 pieces. Place a ladle of polenta in the middle of the plates. Arrange the vegetables on one side and the meat on the other side of the polenta. Drizzle the sauce in a circle around the dish.