Rack of Lamb with Roasted Carrots and Truffle Polenta
- (*Please keep refrigerated before class)
- 1 ea Rack of Lamb*
- 2 oz Olive Oil
- 2 oz Canola Oil
- 2 bunch Sweet Carrots*
- 1 sprig Rosemary*
- 1 oz Sultanas
- 1 oz Butter*
- 1 oz Preserved Lemon*
- 1 clove Garlic
- 2 oz Mascarpone*
- 1 pint Milk*
- 1 jar Truffle Carpaccio
- ½ cup Anson Mills Polenta
- 2 packet Balinese Truffle Salt
- Cutting Board
- Large Saute Pan, oven safe
- 2 Mixing Bowls
- Mesh Strainer
- 2 qt Pot with Lid
- Paper Towels
- Pan Spray
- Small Pot
- Sheet Tray lined with Aluminum Foil
Mise en Place
Prep Before Cooking
- 30 minutes before the class begins, take out the lamb and allow it to sit at room temperature on a plate to temper.
- Preheat the oven to 375F.
- Place the polenta in the mesh strainer and rinse under cold running water.
- Transfer the rinsed polenta into the 2 qt pot, cover with the milk, and season lightly with Truffle Salt.
- Place the pot on the stove and bring to a light simmer on medium heat, whisking from time to time.
- Reduce the heat to low, cover half way, and continue to cook for about 45 minutes.
- Make sure to check the pot and whisk from time to time to prevent the polenta from sticking.
- Crush the garlic clove and place it in the small pot with the olive oil.
- Warm gently and set aside.Wash and trim the carrots.
- Chop the Truffle Carpaccio.
- Finely chop the sultanas, preserved lemon, and rosemary and mix with the garlic oil with a pinch of Balinese Truffle Salt.
- This is the preserved lemon vinaigrette.Trim the lamb of any additional fat.
How to Cook
- Toss the carrots in a mixing bowl with half of the canola oil and a sprinkle of Balinese Truffle Salt.
- Transfer the carrots to the sheet pan sprayed with pan spray and bake for 30-40 minutes.
- Liberally season the lamb rack with Balinese Truffle Salt.
- Heat the canola oil in the large saute pan over high heat until right before smoking.
- Sear the lamb on all sides until well browned. Flip the lamb over and place the lamb in the pan into the oven.
- Continue cooking the lamb for about 12-15 minutes, basting from time to time.
- Once the lamb is cooked, remove the lamb from the oven and allow it to rest on the cutting board
- To finish the polenta, add the butter, mascarpone, and the chopped Truffle Carpaccio; whisk to combine.
- Remove the carrots from the oven and toss in a bowl with some of the preserved lemon vinaigrette.
- Carve the lamb and plate it alongside the roasted sweet carrots and truffle polenta. Top the lamb with the preserved lemon vinaigrette and a final sprinkle of Balinese Truffle Salt. Enjoy!!