Lamb Chops with Figs and Fruity Polenta

Ingredients

• 0.5 ripe mango
• 2 thyme sprigs
• 2 shallots
• 2 tbsp olive oil
• 60 g polenta
• 200 ml vegetable broth
• 1 tbsp cold butter
• 1 tbsp grated Parmesan
• 10 dried figs
• 150 ml orange juice
• 2 lamb racklets (400 g each)
• Salt
• Pepper (freshly ground)
• 1 sprig rosemary
• 1 stalk thyme
• 1 Garlic clove
• 4 fresh figs
• 1 Shallot
• 2 tbsp butter
• 1 tsp coarse mustard

Instructions

1. 1.

   Peel the mango, cut the flesh from the pit and finely puree half of it. Peel the shallots, finely chop them and sauté in 1 tbsp oil. Add the polenta, vegetable broth and mango purée and let simmer for 10 minutes. Stir in butter and parmesan. Spread the mixture about 1.5 cm thick onto a greased baking sheet, cover and refrigerate overnight. For the chops cube the dried figs and soak them in orange juice for about 30 minutes. Preheat the oven to 160°C (320°F) with upper and lower heat.

2. 2.

   Wash the meat, pat dry, season with salt and pepper, then sear all sides in a hot pan with oil along with rosemary, thyme and pressed garlic until browned. Transfer to the preheated oven and roast for about 20 minutes. Score fresh figs on top in a cross pattern. Peel half of each fig, score the visible flesh in a cross shape and gently pry apart. Remove the shallot skin, finely chop it and sauté in 1 tsp butter.

3. 3.

   Add orange juice with dried figs and mustard to the pan and simmer for about 12 minutes. Using a flower-shaped cutter, cut small flowers from the polenta mixture and briefly brown them on both sides in hot butter. Take the meat out of the oven, let rest briefly, divide into chops and serve on warmed plates with figs, polenta flowers and sauce.