Healing Lifestyles & Spas

Pan-Roasted Rack of Lamb with Stacked Sun-Dried Tomato Polenta, Grilled Zucchini, and Pistachio Demi-Glace

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By on Healing Blog

Pan-Roasted Rack of Lamb with Stacked Sun-Dried Tomato Polenta, Grilled Zucchini, and Pistachio Demi-Glace

Serves 6

INGREDIENTS

1 cup finely minced onion

1/2 cup finely minced sun-dried tomato

1 tsp. minced garlic

2-1/2 to 3 cups chicken or vegetable stock

3/4 cup quick cooking polenta

2 tbs. grated parmesan cheese

1 tbs. minced parsley

1 tbs. olive oil

2 to 2-1/2 8-bone lamb racks, fat removed

2 – 3 large zucchini

1 tbs. olive oil

Pistachio Demi-Glace (recipe below)

salt and pepper to taste

PREPARATION

*It is best to prepare the polenta a day in advance as it needs time to cool. If that isn’t an option, prepare it a few hours before the lamb, and cool in refrigerator.

To prepare polenta: Sweat onion, sun-dried tomatoes, and garlic in medium saucepan, over low heat, until soft and translucent. Add 2 1/2 cups of stock and bring to boil. Reserve rest of stock.

Slowly whisk polenta into boiling stock. Cook for 5 – 8 minutes, whisking frequently. Use remaining stock to adjust consistency, if necessary. Polenta should stay as thick as possible, while still being whiskable. Add parmesan cheese and parsley, just before taking off heat. Season with salt and pepper. Spread into an 8 x 10″ baking pan, smooth and even the surface with rubber spatula. Cool in refrigerator and reserve. Overnight works best, or cool at least several hours.

To prepare lamb: Preheat oven to 375°F. Heat oil in large sauté pan, until extremely hot. Season lamb with salt and pepper and sear both sides in hot pan, about 3 minutes each side. Move pan into oven and cook lamb to desired temperature. Remove from oven and allow to rest 10-15 minutes.

Final preparation: Using a round cookie cutter or ring mold, cut 8 – 12 pieces of cooled polenta (2 per serving). Slice zucchini into 1/2-inch thick slices, on the bias. Lightly brush zucchini with oil, season with salt and pepper, and grill until cooked thoroughly. Add remaining oil to sauté pan, heat and lightly sear polenta rounds until browned. Finish heating in a 350℉ oven. Re-heat pistachio demi-glace until warm.

On each plate, alternately stack cooked zucchini and polenta in the center, forming a tower. Slice lamb chops and lean against tower, 3 – 4 per serving. Finish each place with warm pistachio demi-glace and serve.

Pistachio Demi-Glace

Yield: about 1 quart

INGREDIENTS

1 tbs. olive oil

1 cup chopped shallots

4 cloves garlic, smashed

1/2 bay leaf

10 peppercorns

1 tbs. salt

1 cup button mushrooms, sliced

3/4 cup raw pistachios, shelled

1 cup Madeira wine

6 cups veal stock or beef broth

salt and pepper to taste

PREPARATION

Heat oil in medium saucepan, over medium-low heat. Add shallots, garlic, bay leaf, peppercorns, salt, mushrooms, and pistachios, and saute until very soft and translucent. Stir frequently to avoid burning. Add Madeira wine, reduce by at least two-thirds. Add veal stock, bring to boil and reduce to a simmer. Reduce by approximately half and season with salt and pepper.

Carefully blend sauce in blender or with immersion blender. Strain through fine mesh or cheesecloth. Use water, if necessary, to adjust consistency. Cool if saving or keep warm for immediate service.

Apple Oatmeal Crisp

Serves 4 – 6

INGREDIENTS

3/4 cup rolled oats

1/4 cup whole wheat pastry flour

5/8 tsp. sea salt

3 tbs. canola oil

3 tbs. brown rice syrup

1/2 tsp. nutmeg

1 tsp. cinnamon

1/4 tsp. cardamom

1/2 cup honey

1 tbs. lemon juice

1 tsp. vanilla extract

5 granny smith apples, peeled, cored, and sliced thin

4 – 6 4 oz. ramekins

PREPARATION

Preheat oven to 375°F. Mix rolled oats, pastry flour and 1/8 teaspoon sea salt together. Stir in oil and brown rice syrup. Mix with hands until crumbly. Set aside.

Toss spices, honey, lemon juice, and vanilla extract together and mix with sliced apples. Distribute fruit filling evenly between 4 – 6 ramekins. Place ramekins on sheet pan and cover with foil. Bake for 20 – 25 minutes, until apples are soft and juice begins to bubble. Remove foil and distribute oat topping evenly between ramekins. Bake for an additional 10 – 15 minutes, until topping is golden brown. Remove from oven, let cool slightly, and serve with a scoop of your favorite vanilla frozen yogurt.

Healing Lifestyles & Spas Team
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