Colorado Lamb Chops With An Herb Marinade, Soft Polenta W Recipe
Servings: 6
Ingredients
- 1 x lamb rack split, chinned, and Frenched
- 1/4 c. dry lavender
- 1/4 c. chopped fresh rosemary
- 1/2 c. chopped fresh thyme Zest of one lemon
- 4 x garlic cloves finely chopped
- 1/2 c. extra-virgin extra virgin olive oil
- 1/2 c. dry hibiscus flowers
- 4 c. water
- 1 c. sugar
- 1 stk cinnamon
- 2 piece star anise
- 4 x cardamom pods - (to 6)
- 1 pch whole black peppercorns
- 1 c. Come Una Volta brand polenta
- 3 c. water
- 1 tsp salt
- 1/2 c. mascarpone
- 4 Tbsp. Parmesan
- 3 Tbsp. butter Nutmeg to taste
- 1/4 lb morel mushrooms
- 1/2 lb hen of the woods mushrooms
- 1/4 lb chanterelle mushrooms
- 4 x shallots chopped
- 1/4 c. pure vegetable oil
- 4 Tbsp. unsalted butter Salt to taste Freshly-grnd black pepper to taste
Directions
- For the lamb: 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 possibly in the refrigerator for up to 6 hrs.
- Heat a saute/fry pan and pour oil into the pan when it is warm. Saute/fry the lamb chops.
- For the Hibiscus Glaze: 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 till syrupy consistency.
- For the 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 in 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 hot place. The polenta will hold its heat for quite a while.
- For the Sauteed Wild Mushrooms: Clean the mushrooms as needed. Some can be brushed off, while others may have to be quickly rinsed in water and well liquid removed. 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/fry pan 2 for min over a medium flame. When it is warm, add in 1/3 of the vegetable oil. Add in the mushrooms and saute/fry till they begin to brown. Add in 1/3 of the shallots and 1/3 of the butter. Keep the mushrooms moving in the pan till they are just tender. Season lightly with salt and pepper. Repeat process for the other mushroom varieties.
- This recipe yields 6 servings.
- Comments: The full recipe title as listed is "Colorado Lamb Chops with an Herb Marinade, Soft Polenta with Wild Mushrooms, and a Hibiscus Glaze".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 417g | |
| Recipe makes 6 servings | |
| Calories 634 | |
| Calories from Fat 421 | 66% |
| Total Fat 47.78g | 60% |
| Saturated Fat 17.41g | 70% |
| Trans Fat 0.23g | |
| Cholesterol 39mg | 13% |
| Sodium 617mg | 26% |
| Potassium 411mg | 12% |
| Total Carbs 51.16g | 14% |
| Dietary Fiber 3.3g | 11% |
| Sugars 34.71g | 23% |
| Protein 6.01g | 10% |
