| 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 |
ts |
Salt |
| 1/2 |
c |
Mascarpone |
| 4 |
tb |
Parmesan |
| 3 |
tb |
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 |
tb |
Unsalted butter |
|
|
Salt and pepper |
INSTRUCTIONS
MARINADE
HIBISCUS GLAZE FOR LAMB
SOFT POLENTA
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.
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