Lamb Rack with Side Dishes

Ingredients

• 2 pieces lamb rack
• 3 tbsp olive oil
• 2 tbsp mustard
• 1 tbsp dried rosemary
• 4 shallots
• 100 ml red wine
• 100 ml beef stock
• 1 garlic clove (chopped)
• 1 pinch dried thyme
• Salt
• pepper (from the mill)
• 3 tbsp crème fraîche
• 1 onion (finely chopped)
• 2 tbsp butter
• 350 ml milk
• 100 g polenta
• 1 tbsp Olive Oil
• Salt
• pepper (from the mill)
• 4 tbsp crème fraîche
• 1 tbsp paprika peppers
• 400 g spinach leaves
• 2 tbsp butter
• Salt
• pepper (from the mill)
• nutmeg
• 1 garlic clove (chopped)
• 2 tbsp crème fraîche
• 16 garlic cloves
• 1 pinch salt
• 1 tbsp sugar
• 4 tbsp red wine

Instructions

1. 1.

   Remove skin and fat from lamb back. Brown all sides in hot olive oil. Mix mustard with rosemary and brush onto lamb.

2. 2.

   Bake in a preheated oven at 170°C for about 10-12 minutes.

3. 3.

   Take out, cover with foil and rest 5-10 minutes. In the drippings sauté finely chopped shallots, deglaze with red wine, add stock, season, reduce slightly, stir in crème fraîche and adjust seasoning.

4. 4.

   Slice lamb along the bones and serve with sauce.

5. 5.

   For polenta medallions, sauté onion in butter, pour in milk, mix in polenta and olive oil, cook on low heat for 4-5 minutes while stirring.

6. 6.

   Spread polenta onto a greased sheet about 2 cm thick, chill until set.

7. 7.

   Cut out round medallions of about 5 cm with a cutter.

8. 8.

   Whisk crème fraîche smooth, mix with parmesan, pour over polenta medallions and bake at 160°C for 8-10 minutes.

9. 9.

   Wash spinach, rinse, blanch in lightly salted boiling water until wilted, drain, shock, squeeze dry, roughly chop, sauté in butter with spices briefly.

10. 10.

    Remove from heat, stir in crème fraîche. Spoon spinach into lightly greased coffee cups, bake at 180°C for 5 minutes, then pour onto plate.

11. 11.

    For caramelized garlic, peel garlic and cook in boiling salted water for 5 minutes, drain and let sit.

12. 12.

    In a pan brown sugar slightly, deglaze with red wine, add garlic, reduce a bit.