purpleyoan

This classic roasted rack of lamb persillade recipe is crusted in fresh herbs and garlic and breadcrumbs for a delightful and elegant main entrée. It yields tender, rosy meat and a beautifully browned crust flavored with herbs. Rich, creamy Gorgonzola Polenta, and is perfect for soaking up flavors from the mushroom sauce.

Rack of lamb

Ingredients 

• 1 garlic clove 
• 1 sprig sage 
• 1 sprig rosemary 
• 1 sprig thyme 
• 4 tbsp. breadcrumbs
• 1 rack of lamb, Frenched 
• 50g flour 
• 1 egg, beaten 
• 200ml olive oil 
• 60ml 4tbs balsamic vinegar 
• 1 ea. sprig mint 
• sea salt to taste 
• pepper to taste 

Method 

1. Chop the garlic, sage, rosemary, and thyme. Add it to the breadcrumbs and mix well. 

2. Season the lamb, slice lamb to serving size to prevent the crumbs from falling off after. Pass it through the flour, then the beaten egg, then the breadcrumb mixture. 

3. Heat some oil in a frying pan and cook the lamb until golden brown. Then roast in a 180C/ 350 F oven to preferred doneness. 

Polenta and mushroom sauce

Ingredients 

• About 1 liter water 
• 250g instant polenta flour
• 250g Gorgonzola (optional)
• 30ml olive oil  
• 400g oyster mushrooms, torn into pieces 
• 1 garlic clove, chopped 
• 2 shallots, chopped 
• 500ml beef stock 
• Salt to taste 
• Pepper to taste 

Method 

1. Bring water to a boil, add salt. Slowly pour in the polenta flour, while constantly stirring until mixture has thickened and is bubbling. Stir often, until done. 

2. When done, you can mix dollops of gorgonzola into the polenta.

3. Meanwhile, in a large pan add oil and sauté shallots until they begin to soften. Stir in the mushrooms and cook until the start to wilt, add the garlic and cook until the mushrooms are golden. Remove to a plate and keep warm. 

4. Deglaze the pan with the stock and reduce to one third over high heat. Stir the mushrooms back in the reduction to warm through. 

5. Spoon polenta onto a serving plate, and pour the mushrooms sauce on top. 

6. Plate the lamb, drizzle with some olive oil and balsamic vinegar. 

7. Garnish with mint leaves.