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Rack of Lamb with Herb Crust, Truffle Polenta and Caramelized Vegetables

5 from 7 votes
Course Dinner
Cuisine European
Servings 5 people
Calories 97 kcal

Ingredients
 

Lamb with herb crust:

  • 1,2 kg Rack of Lamb
  • 1 bunch Thyme
  • 1 bunch Rosemary
  • 1 bunch Parsley
  • 200 g Breadcrumbs
  • 4 tbsp Dijon mustard
  • Olive oil

Truffle polenta:

  • 300 g Polenta
  • 1,2 liter Vegetable broth
  • 30 g Truffles fresh
  • Butter
  • 200 ml Whipped cream
  • 30 g Parmesan

Jus:

  • 750 g Sand bones
  • 750 g Marrow bone
  • 300 g Soup vegetables
  • 5 tbsp Tomato paste
  • 1 l Red wine
  • 1,5 l Water
  • Laurel
  • Rosemary
  • Juniper berries
  • Pimento
  • Peppercorns
  • 2 tbsp Butter
  • Food starch
  • 2 tbsp Brandy

Caramelized vegetables:

  • 300 g Baby carrots
  • 300 g Thai asparagus
  • 300 g Parsley root
  • 8 tbsp Honey
  • 4 tbsp Fruit vinegar
  • Salt and pepper
  • Thyme
  • Rosemary
  • Olive oil

Instructions
 

  • For the jus, 5 kg of sand and marrow bones must be roasted brown in a very hot oven (highest setting) for at least 30 minutes early in the morning. In the meantime, fry the soup vegetables in a large saucepan. Take the bones out of the oven and place them in the saucepan with the vegetables and continue to fry everything together. Then add tomato paste and roast for 5 minutes, then slowly deglaze gradually with red wine (1 liter in total) and let it boil down. Every now and then I like to scrape off the roast on the bottom of the pot.
  • After the red wine has boiled down completely, add 1.5 liters of water and add all the herbs and spices. Simmer for 5-6 hours over low heat, otherwise the bones won't give off enough flavor. After the cooking time, remove the bones and filter the stock through a fine sieve. Now put the filtrate in a sauce boat and slowly reduce it further. Finally, the sauce is seasoned with brandy and salt. Cold butter is used to thicken the sauce and you can also add a little cornstarch to help
  • The rack of lamb must be parried and the silver skin removed. Then the square is marinated with good olive oil, garlic, salt, pepper and rosemary sprigs for 4-5 hours.
  • In the meantime, the rosemary, parsley and thyme are finely chopped and mixed with breadcrumbs, salt and a dash of olive oil. When the guests are there, the rack of lamb is seared on each side in the pan. Then the squares are coated with Dijon mustard and rubbed with the herb crust that has already been prepared.
  • Then put the rack of lamb with a meat thermometer in a 180 degree oven (convection) until the rack of lamb has a core temperature of 55 degrees (approx. 20 minutes). The lamb is then wrapped in aluminum foil and has to rest for about 10 minutes before it is ready to be served.
  • For the polenta, 1.2 liters of vegetable broth must be boiled (generally, polenta is always cooked in a 1: 4 ratio in liquid) and the polenta is slowly stirred into the boiling broth to avoid lumps. After 10 minutes of constant boiling, the polenta is removed from the stove and has to swell in the pot.
  • In the meantime, grate the Parmesan and truffle into the polenta and add the butter. Meanwhile, whip the cream and add the cream to the polenta. Season to taste with salt and pepper.
  • The vegetables must be washed and cleaned and are marinated in olive oil and herbs for several hours in the refrigerator. Then the vegetables are roasted in an oven pan with a fan oven at 180 degrees. Meanwhile, honey is mixed with fruit vinegar. After 20 minutes in the oven, the honey-vinegar mix is ​​spread on the vegetables and the vegetables are caramelized in the oven for another 10 minutes.

Nutrition

Serving: 100gCalories: 97kcalCarbohydrates: 5.1gProtein: 7gFat: 4.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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