Time: 60 mins
Servings: 2
Ingredients
| ¼ cup | Sliced Shallots |
| 6 each | whole garlic, smashed |
| ⅓ cup | lamb scraps |
| 1 Tbls | tomato paste |
| ½ cup | port wine |
| ¼ cup | dry red wine |
| 4½ cups | chicken stock |
| 3½ Tbls | olive oil |
| 1 Tbls | chopped thyme |
| 1 Tbls | chopped rosemary |
| 1 whole | rack of lamb, frenched |
| ¼ cup | La Cerqua – truffle polenta |
| 6 each | fresh thyme sprigs |
| 2 each | fresh rosemary sprigs |
| 6 Tbls | unsalted butter |
| 2 Tbls | La Cerqua – truffle oil |
| as needed | salt |
| as needed | pepper |
Method
- Preheat Oven to 475⁰F
To make the Lamb Jus
- In a heavy bottom sauce pot & start to sauté the lamb scraps in 2 Tbls of olive oil over medium-high heat for 5 mins. Season gently with salt & pepper, & add the sliced shallots, 4 sprigs of thyme & 4 smashed cloves of garlic. Continue to sauté till scraps are beautifully caramelized
- Add the tomato paste & cook for another 3 mins
- Deglaze with port wine & dry red wine & scrape the bottom of the pot with a wooden spoon to get all the fond. Reduce the wine by ¾
- Add 1 cup of chicken stock & reduce by ½. Skim the surface to discard the build up
- Strain the sauce into another pot & continue to reduce by ½, skimming the surface as needed.
- To serve, whisk in 2 Tbls of butter & 1 Tbls of La Cerqua – truffle oil
To make the rack of lamb
- Season the rack of lamb with salt & pepper
- Take the chopped herbs & pat it on the rack of lamb
- Prepare a heavy bottom sauté pan over high heat & add 1 Tbls of olive oil. Once oil is hot, place the rack of lamb (fat side down) gently into the pan. Sear all sides of the lamb till you have great brown color
- Place in the oven for 5-6 mins for medium rare
- Take out of the oven & return to stove top over high heat & add 2 Tbls of butter, smashed garlic, rosemary & thyme sprigs, & begin to baste the fat side of the lamb for 1-2 mins
- Place it on a separate plate & set aside. Let it rest for 5 mins before slicing it
- Slice into 4 separate piece having 2 racks on each slice
To make the polenta
- In a heavy bottom sauce pot, add 3½ cups of chicken stock & bring to a boil
- Once at a bowl, turn it down to a light simmer & add the polenta
- Whisk constantly making sure its creamy & no lumps
- Cook polenta for about 5 mins over medium-low heat & then add 2 Tbls of butter & 1 Tbls of La Cerqua – truffle oil
NOTE: If the polenta is to thick, add more chicken stock. If the Polenta is too thin for you, add more 1 tsp at a time till desired consistency
Bon Appétit & Enjoy