Black loin of lamb on zucchini and tomato-almond polenta

Ingredients for 6 servings:

• 2 lamb loins
• 100 g mushrooms (autumn trumpeters), dried
• 1 kg bones, from lamb
• 150 g celeriac
• 150 g carrot(s)
• 3 onions
• 270 ml Lamb stock, homemade
• 100 g butter
• 1 tbsp tomato puree
• 0.63 liters of red wine
• ⅛ liter port wine
• 1 tsp cornstarch, if needed
• 1 pinch(s) of salt and pepper
• 1 liter chicken broth
• 250 g corn semolina
• 75 g almond sticks
• 200 g tomatoes, chopped
• 3 tbsp raisins, green
• some olive oil
• 2 zucchinis
• some thyme
• some rosemary

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Polenta Roast the almonds in a pan without fat until brown. Peel and core the tomatoes and cut into eighths. Peel and dice the onion. Bring the stock to the boil, add the cornmeal, bring to the boil and simmer covered over low heat for about 50 minutes. Roast the onions in the butter, add the almonds and raisins, and finally, briefly toss the tomatoes in and stir everything into the polenta. Season with salt and pepper. Transfer to a dish about 2 cm deep (a deep baking tray is fine), smooth out the surface and leave to dry and set for about 1 hour. Cut out pieces as desired (squares, rectangles, rhombuses) or use a ring to cut out discs and fry in good oil or butter over low heat. Zucchini Vegetables Wash two zucchini and peel off about ½ to 1 cm of the skin and flesh. Use only the peeled part. Cut into small cubes and cook in a pan over low heat for about 5-7 minutes until al dente. Add some finely chopped thyme and rosemary sprigs. Season with salt and pepper, and finally stir in a small knob (20-30 g) of butter. Lamb sauce: Chop the bones, peel and roughly chop the onions, as well as the celery and carrots. Roast the bones, add the root vegetables, and roast them, then add the tomato puree and roast them briefly. Deglaze with ½ l red wine and reduce the red wine completely. Deglaze with the stock and transfer to a saucepan. Simmer over very low heat for 2-3 hours. Strain. Reduce 1/8 l red wine and 1/8 l red port wine to 1/3. Add to the sauce and season with salt and pepper. Thicken with starch, if desired. Finally, add 50 g of cold butter. Rack of lamb: Grind the trumpet mushrooms in a food processor. Trim and salt the lamb racks. The salt draws out moisture. Now coat the pieces of meat with the trumpet mushroom powder. Sear and cook in the oven at 200°C for about 7-8 minutes. Then let it rest in the oven at 70°C for 20-30 minutes.