Rated 5.0 stars by 2 users
Entree
American
4 servings
1 hour
1 hour
1 (8-chop) rack of lamb
Kosher salt and freshly ground pepper, to taste
2 tablespoons extra virgin olive oil
3 cloves Melissa’s peeled garlic, minced
9 leaves fresh basil, chopped
1 tablespoon fresh thyme
2 tablespoons fresh Rosemary, chopped
2 tablespoons extra virgin olive oil
2 tablespoons Dijon mustard
1/2 cup Italian bread crumbs
1 package Melissa’s Organic Polenta “Original Flavor”
2 cups of chicken stock/broth
1/4 cup Melissa’s shredded Horseradish, minced
3/4 cup shredded Parmesan cheese
Season the lamb with the salt and pepper. Heat the 2 tablespoons of olive oil in a cast iron pan and add the lamb. Brown the lamb on both sides, remove from the pan and let cool.
Preheat the oven to 450ºF.
In a bowl, mix together the garlic and the next 6 ingredients. When the lamb is cool, rub it all over with the bowl mixture. Place the lamb on a foil lined baking sheet sprayed with cooking spray. Roast the lamb in the preheated oven for 25-30 minutes for medium rare. Once done, remove it from the oven and let it rest for 10 minutes.
Meanwhile, crumble the polenta into a saucepan and add the stock and the horseradish. Heat over medium flame, while whisking, until creamy and heated through. Remove from the heat and stir in the parmesan cheese.
To serve, separate the chops and place over a bed of the polenta.
