Rack of Lamb with Spicy Polenta and Vegetable Terrine
Rack of Lamb with Spicy Polenta and Vegetable Terrine
Submitted by Corporate Chef Andy Stewart
Meat and Poultry
Ingredients
- 1 rack of lamb
- 1 garlic clove, minced
- 1/2 teaspoon mustard seeds, lightly toasted
- 1 tablespoon Dijon mustard
- 1 tablespoon Fustinis Garlic olive oil
- salt and pepper
- 1 sweet potato, sliced thin
- 1/2 butternut squash, peeled, sliced thin
- 1/2 fennel bulb, sliced thin
- 1 turnip, peeled, sliced thin
- 1/2 celery root, peeled, sliced thin
- 1 russet potato, peeled, sliced thin
- 1/2 cup vegetable oil
- 1/2 cup lamb stock
- 1/2 cup white wine
- 1 teaspoon Dijon mustard
- 2 tablespoons Fustini's Sicilian Lemon balsamic
- 2 tablespoons butter
- salt and pepper
- 1 bunch mint
- 1/4 cup sugar
- 1/4 cup Fustini's Sicilian Lemon balsamic
- 2 jalapenos, seeded, roughly chopped
- salt and pepper
- 2 cups chicken or vegetable stock
- 1 cup water
- pinch Kosher salt
- 1 cup polenta or corn grits
- 1 tablespoon butter
- 1 tablespoon Fustini's Cayenne Crush olive oil
- 2 tablespoons sour cream
- 1 jalapeno, seeded and minced
- 3 scallions, sliced thin
Directions
- Combine garlic, mustard seeds, Dijon, and olive oil and rub into the rack of lamb. Marinate overnight or up to two days.
- Preheat oven to 350 degrees. Layer the vegetables in a small terrine mold. Cover and Bake in the preheated oven until tender - 15 to 20 minutes. Uncover and let cool. Unmold and slice thick crosscut slices. Heat the vegetable oil to 350 degrees over medium heat in a large heavy bottom pan. Fry the terrine slices until golden brown. Reserve on paper towels.
- Heat stock and wine in a small saucepan over medium heat until reduced by half. Add mustard and vinegar and stir. Remove from heat, add butter and swirl to combine. Season with salt and pepper.
- Place chicken stock, water and polenta into a small saucepan over medium-high heat and cook stirring constantly until all liquid has been absorbed and the polenta is soft - 6 to 8 minutes. Remove from the heat and add the butter, olive oil and sour cream and stir to combine. Add the jalapeno and scallions and stir.
- To serve, grill the lamb rack to the desired doneness and cut it into chops. Place a dollop of polenta on the bottom of a serving plate. Top with a fried vegetable terrine slice and lean the lamb chops up against the stack. Spoon the chutney all around and the sauce over the top.
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