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rack of lamb dried lavender fresh rosemary thyme flowers water sugar cinnamon anise cardamom pods black peppercorns polenta water salt Mascarpone Parmesan butter nutmeg morels Woods chanterelles shallots vegetable oil unsalted butter salt lemon garlic extra-virgin olive oil
Viewed: 59 - Published at: 9 years agoIngredients
- 1 rack of lamb, split, chinned, and Frenched
- 1/4 cup dried lavender
- 1/4 cup minced fresh rosemary
- 1/2 cup minced fresh thyme
- 1/2 cup dried hibiscus flowers
- 4 cups water
- 1 cup sugar
- 1 stick cinnamon
- 2 pieces star anise
- 4 to 6 cardamom pods
- Pinch of whole black peppercorns
- 1 cup Come Una Volta brand polenta
- 3 cups water
- 1 teaspoon salt
- 1/2 cup mascarpone
- 4 tablespoons Parmesan
- 3 tablespoons butter
- Nutmeg
- 1/4 pound morels
- 1/2 pound hen of the woods
- 1/4 pound chanterelles
- 4 shallots, minced
- 1/4 pure vegetable oil
- 4 tablespoons unsalted butter
- Salt and pepper
- Zest of one lemon
- 4 cloves of garlic, finely minced
- 1/2 cup extra virgin olive oil
Method
- For the marinade: In a bowl, combine the ingredients for the marinade.
- Cut each 1/2 rack into 9 chops, yielding 18 chops (3 chops per person).
- Rub chops with the marinade.
- Let marinate for 1 hour at room temperature or in the refrigerator for up to 6 hours.
- Heat a saute pan and pour oil into the pan when it is hot.
- Saute the lamb chops.
- For the Hibiscus Glaze: In a non-reactive saucepan combine all ingredients.
- Bring to a boil, reduce heat to a simmer, and cook for 1/2 hour.
- Strain.
- Return liquid to a simmer and reduce until syrupy consistency.
- For the Soft Polenta: Bring water and salt to a boil.
- Whisk in the polenta.
- Heat to a very low simmer and cook for 1/2 hour, stirring occasionally.
- Add the cheeses, butter, and nutmeg and season as needed with salt and pepper.
- Take the polenta off the heat, wrap well with plastic wrap, and store it in a warm place.
- The polenta will hold its heat for quite a while.
- For the Sauteed Mushrooms: Clean the mushrooms as needed.
- Some can be brushed off, while others may have to be quickly rinsed in water and well drained.
- Never soak mushrooms, as they will absorb too much water and become soggy when cooked.
- Cook each variety of mushroom individually because they all cook at different rates.
- Heat a saute pan 2 for minutes over a medium flame.
- When it is hot, add 1/3 of the vegetable oil.
- Add the mushrooms and saute until they begin to brown.
- Add 1/3 of the shallots and 1/3 of the butter.
- Keep the mushrooms moving in the pan until they are just tender.
- Season lightly with salt and pepper.
- Repeat process for the other mushroom varieties.
