2 x lamb racks cap removed french trimmed
and cut in half
1 cup brioche crumbs
1/2 cup pitted green olives
1/2 cup chopped coriander
1/3 cup grated pecorino
2 tbsp Dijon mustard
1 cup polenta
1 cup white chicken stock
4 cups milk
salt and pepper
50 gm butter
50 gm parmesan cheese
12 Dutch carrots
2 tbsp honey
1 tbsp balsamic vinegar
2 tbsp butter
12 asparagus spears
12 sugar snaps
120 ml red wine jus
Seal lamb racks on both sides till nicely brown then refrigerate.
Bring milk and chicken stock to the boil.
Add polenta and cook till smooth and creamy, finish with
50 gm of butter and parmesan cheese.
Combine brioche, olives, coriander and pecorino in blender and blend to a paste.
Paint lamb racks with mustard, then coat with crust, bake for 23 minutes on 170C.
Blanch carrots, asparagus and sugar snaps.
Melt 1 tbsp butter in pan, add carrots and honey and cook for
2 minutes on medium heat.
Deglaze pan with balsamic, season with salt and pepper.
Melt 1 tbsp butter, add asparagus and sugar snaps, season with salt and pepper.
Spoon creamy polenta onto centre of plate, cut lamb rack in half and place on polenta with vegetables around the outside.