Lamb rack with corn mash and caramelized rhubarb
Lamb rack with corn mash and caramelized rhubarb is a recipe featuring fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 Lamb racks (cut into pieces)
- 200 g rhubarb
- 100 g sugar
- 150 ml red wine
- 4 shallots
- 2 Rosemary sprigs
- Salt
- Pepper (freshly ground)
- 2 tbsp olive oil
- 100 g Polenta (Instant)
- 20 g butter
- 0.6 l Vegetable broth
- Salt
- Pepper (freshly ground)
Instructions
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1.
Caramelize the sugar in a pot, deglaze with 100 ml water and red wine, and simmer until the caramel dissolves.
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2.
Wash, trim, and cut the rhubarb into diagonal pieces about 3 cm long.
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3.
Season the lamb with salt and pepper and sear it on all sides in hot oil. Place on a parchment-lined baking sheet and bake at 120°C for about 30 minutes.
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4.
Peel and quarter the shallots and add them with the rhubarb and rosemary to the red wine reduction, simmering for about 30 minutes. Season with salt and pepper.
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5.
Bring the vegetable broth to a boil, stir in the polenta until it thickens. Remove from heat, fold in butter flakes, and season with salt and pepper.
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6.
Let the lamb racks rest briefly, halve them, and serve with the sauce over the polenta.
