Lamb

Ingredients

• 2 lamb rack (with long ribs, ready to cook, about 400 g)
• pepper (ground)
• 4 sprigs Parsley
• 1 sprig rosemary
• 2 sprigs thyme
• 1 sprig mint
• 1 sprig sage
• 1 clove garlic
• 1 tsp lemon zest
• 3 tbsp olive oil (for brushing)
• 2 tbsp olive oil (for frying)
• Salt
• 400 g green asparagus
• 12 artichoke hearts (canned, cooked)
• 225 ml vegetable broth
• 2 tbsp passata
• 50 g cornmeal
• 1 tsp freshly chopped oregano
• 1 tbsp freshly grated Parmesan
• 1 tsp butter
• 4 tbsp diced vegetables (zucchini, bell pepper, tomato)
• 2 tbsp freshly grated parmesan (for sprinkling)
• 4 tbsp butter
• 1 tbsp freshly chopped parsley
• Lemon juice

Instructions

1. 1.

   Preheat the oven to 120°C with top and bottom heat.

2. 2.

   Remove the skin from the meat and trim the bones at the upper end. Wash the meat, pat dry and rub with pepper. Wash the herbs, shake off excess water, pluck leaves from stems and finely chop. Peel the garlic and finely chop it. Mix the herbs, lemon zest and 3 tbsp oil together and brush the meat with this mixture.

3. 3.

   Brown the meat all around in hot oil in a roasting pan, season with salt, then cook in the preheated oven for 30-40 minutes.

4. 4.

   Peel the lower third of the asparagus, cut off woody ends and blanch the asparagus in boiling salted water for about 10 minutes. Drain and shock in cold water.

5. 5.

   Drain the artichokes.

6. 6.

   Combine broth with passata, bring to a boil in a pot, stir in cornmeal and let it thicken for about 10 minutes while stirring. Mix in oregano, parmesan and butter. Spoon the polenta into small greased tartlet tins, press a shallow well in the center and let cool slightly.

7. 7.

   Sauté diced vegetables in 1 tbsp hot oil in a pan and fill the tins with them. Sprinkle with cheese and gratinate briefly in the preheated oven at 250°C.

8. 8.

   Remove the meat and let it rest.

9. 9.

   Toss asparagus and artichokes separately in melted butter, mix parsley into the artichokes. Season with lemon juice and salt.

10. 10.

    Cut the rack into cutlets and serve on warmed plates with vegetables and polenta cups.