Rack Of Nz Lamb Recipe
Soft polenta & mustard demi glace
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Ingredients
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Lamb Rack
Polenta
Mustard Demi Glace
Method
Lamb Rack Preparation
- 1
Preheat and Season
Preheat your oven to 400°F (200°C). In a small bowl, mix olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture all over the rack of lamb.
- 2
Roast the Lamb
Place the seasoned rack of lamb on a roasting pan, bone side down. Roast in the preheated oven for about 20-25 minutes for medium-rare, or until a meat thermometer reads 135°F (57°C). Remove from the oven and let it rest for 10 minutes before slicing.
Polenta Preparation
- 3
Boil Water
In a large saucepan, bring 4 cups of water to a boil. Add 1 tsp of salt.
- 4
Cook Polenta
Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce heat to low and cook for about 20-25 minutes, stirring occasionally, until the polenta is thick and creamy.
- 5
Finish Polenta
Stir in the butter and grated Parmesan cheese until melted and well combined. Adjust the seasoning with salt if necessary.
Mustard Demi Glace Preparation
- 6
Sauté Shallots
In a saucepan, melt 1 tablespoon of butter over medium heat. Add minced shallots and sauté until translucent, about 2-3 minutes.
- 7
Deglaze and Reduce
Add the red wine to the pan and bring to a boil, scraping up any bits from the bottom. Reduce the wine by half, then add the beef stock and Dijon mustard. Simmer for about 10-15 minutes until slightly thickened.
- 8
Finish Sauce
Whisk in the remaining tablespoon of butter until smooth. Season with salt and pepper to taste.