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This is a great example of a special main dish made with simple ingredients: meat, fresh herbs, salt, and pepper. It’s finished with a balsamic glaze, which sounds fancy but is made with just vinegar, sugar, and patience. (Allrecipes.com recommends four parts vinegar and one part sugar; for more details check here.) The final touch is polenta, something else that seems exotic but that you can probably find at the supermarket. The Inn & Spa At Cedar Falls – Hocking Hills Lodging in Logan, Ohio, provides this recipe; if you can’t get to their cooking classes, try it at home.
Herb Roasted Rack of Lamb
2014-10-21 12:05:22
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Ingredients
- Racks of Lamb- 16-18oz/rack – Cut in half, 4 bones per half
- Chopped Fresh Herbs -Parsley, Thyme, Rosemary, Chives
- Balsamic Vinegar
- Granulated Sugar
- Kosher Salt
- Pepper
For the lamb
- Preheat Oven to 400º
- Place vinegar and sugar in a small pot and reduce to about 1/2 cup or until it becomes syrupy
- Preheat an oven proof sauté pan over medium heat. Season the lamb with the salt and pepper and generously with herbs
- Place the lamb with the fat side down first for about 4 minutes
- Turn and place the entire pan in the oven for about 10 minutes for a medium rare doneness
- When done remove from pan and let rest loosely covered with foil for about 5 minutes. This will let the juice circulate back into the meat
- Slice the racks between each bone and place on the plate leaning against the Asiago Polenta Cake and Julienned Vegetables
For the polenta
- Cook the Polenta according to the package instructions making 2 cups of dry corn meal for the corn meal mush
- When polenta is done, add Asiago cheese to taste and season with salt and pepper to taste
- Place the mush in a sprayed 9×13 pan and place uncovered in the cooler until hard
- Portion and reheat when the lamb is placed in the oven to roast
- Drizzle the balsamic glaze and serve
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