Colorado Lamb Chops With An Herb Marinade, Soft Polenta W
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | French | Cklive18, Pdate | 1 | Servings |
INGREDIENTS
| 1 | Rack lamb, split chinned | |
| and | ||
| Frenched | ||
| 1/4 | c | Dried lavender |
| 1/4 | c | Minced fresh rosemary |
| 1/2 | c | Minced fresh thyme |
| One lemon, Zest of | ||
| 4 | Cloves garlic, finely minced | |
| 1/2 | c | Extra virgin olive oil |
| 1/2 | c | Dried hibiscus flowers |
| 4 | c | Water |
| 1 | c | Sugar |
| 1 | Stick cinnamon | |
| 2 | Pieces star anise | |
| 4 | Cardamom pods, up to 6 | |
| 1 | Pinches whole black | |
| peppercorns | ||
| 1 | c | Come Una Volta brand polenta |
| 3 | c | Water |
| 1 | t | Salt |
| 1/2 | c | Mascarpone |
| 4 | T | Parmesan |
| 3 | T | Butter |
| Nutmeg | ||
| ***SAUTEED WILD MUSHROOMS | ||
| FOR SOFT | ||
| POLENTA*** | ||
| 1/4 | lb | Morels |
| 1/2 | lb | Hen of the woods |
| 1/4 | lb | Chanterelles |
| 4 | Shallots, minced | |
| 1/4 | Pure vegetable oil | |
| 4 | T | Unsalted butter |
| Salt and pepper |
INSTRUCTIONS
In a bowl, combine the ingredients for the marinade. Cut each 1/2 rack into 9 chops, yielding 18 chops (3 chops per person). Rub chops with the marinade. Let marinate for 1 hour at room temperature or in the refrigerator for up to 6 hours. Heat a saute pan and pour oil into the pan when it is hot. Saute the lamb chops. Yield: 6 servings HIBISCUS GLAZE FOR LAMB: In a non-reactive saucepan combine all ingredients. Bring to a boil, reduce heat to a simmer, and cook for 1/2 hour. Strain. Return liquid to a simmer and reduce until syrupy consistency. SOFT POLENTA: Bring water and salt to a boil. Whisk in the polenta. Heat to a very low simmer and cook for 1/2 hour, stirring occasionally. Add the cheeses, butter, and nutmeg and season as needed with salt and pepper. Take the polenta off the heat, wrap well with plastic wrap, and store it in a warm place. The polenta will hold its heat for quite a while. SAUTEED WILD MUSHROOMS FOR SOFT POLENTA: Clean the mushrooms as needed. Some can be brushed off, while others may have to be quickly rinsed in water and well drained. Never soak mushrooms, as they will absorb too much water and become soggy when cooked. Cook each variety of mushroom individually because they all cook at different rates. Heat a saute pan 2 for minutes over a medium flame. When it is hot, add 1/3 of the vegetable oil. Add the mushrooms and saute until they begin to brown. Add 1/3 of the shallots and 1/3 of the butter. Keep the mushrooms moving in the pan until they are just tender. Season lightly with salt and pepper. Repeat process for the other mushroom varieties. Yield: 6 servings Converted by MC_Buster. Per serving: 2674 Calories (kcal); 198g Total Fat; (64% calories from fat); 13g Protein; 233g Carbohydrate; 238mg Cholesterol; 2575mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 3 Vegetable; 0 Fruit; 39 Fat; 13 1/2 Other Carbohydrates Recipe by: COOKING LIVE SHOW # CL9327 Converted by MM_Buster v2.0n.
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3127
Calories From Fat: 1039
Total Fat: 118g
Cholesterol: 309.1mg
Sodium: 2947.3mg
Potassium: 5922.2mg
Carbohydrates: 504.4g
Fiber: 67.9g
Sugar: 326.3g
Protein: 56.9g