Roasted Rack of Lamb with Truffled Polenta

It seems like I’ve been makig a lot of lamb lately. Or more than usual. Does lamb have a season, or is it traditionally served during certain times of year? I’m not really sure. I’ll investigate.

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What I do know, is that lamb is quite tasty. Lamb is tender and not complicated. At least not the way I make it.

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I started off making a dry rub with Himalayan Pink Salt.

I combined equal parts:
Himalayan Pink Salt
Dried oregano
Garlic powder and
Black pepper

For 2 racks of lamb, 3lbs each, I used about 1 tablespoon of each of the above for the rub. Use your hands to massage the dry rub into the lamb. Then place the lamb in foil and pour about 1 tablespoon of balsamic vinegar at over each rack. Tightly wrap each rack with foil. Place the wrapped racks onto a baking sheet or pan. Roast the lamb for 1 hour and 30 minutes at 325 degrees or until tender.

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While the lamb is roasting, sauté about 1 lb of mushrooms with 3 tablespoons of balsamic vinegar. I sautéed mine on low heat for almost the entire hour and half. They will turn out deliciously tender and the balsamic vinegar will reduce nicely. Stir occasionally.

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In a large skillet, I cooked 3lbs of polenta. I used 2 teaspoons of white truffle oil, 1 tablespoon of garlic powder and about 1 tablespoon of Himalayan Pink Salt. Cook over medium heat for 30 minutes or until hot and smooth. Stir frequently.

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Ahhh the lamb is done! Mouth watering smells should be filling your kitchen right about now.

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Plate the lamb over the truffled polenta with the mushrooms.

Your guests won’t be disappointed!

Enjoy!

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Natalie Paramore

The places I go, the things I do and what I eat.

October 10, 2012
October 18, 2012

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