Rack of lamb with polenta is a classic that we believe no menu should be without at this time of year. Now we've brought a truly special, yet easy to prepare dish to the Easter table!
Ingredients for 4 people:
- 1,6 kg lamb french rack
- 16 g vaj
- 6 cloves garlic
- Salt to taste
- 5-6 whole grains black pepper
- Coloured coarse pepper
- 2 tbsp Czech mustard
- 6 sprigs thyme
To polenta:
- 200 g corn semolina
- 20 g vaj
- 5 dl water
- 5 dl milk
- 100 g Forte Classico
- Salt, pepper to taste
For the cream of sheep's milk cheese with bear's thyme
- 1 bunch of wild onions
- 200 g Shepherd's pie
- 2 tbsp sour cream
- 1 clove garlic
- 2 dl 31% cream
- Salt and pepper to taste
Preparing the lamb backbone:
- Season the cleaned lamb backbones with salt, rub them with the pepper mixture and place in a hot pan we ask around. Then let it cool a little and spread with the Czech mustard. Place in a vacuum bag, add the thyme, butter, whole pepper and garlic and seal. Meanwhile, preheat the sous-vide kettle to 56°C and place the lamb backbone in it. After sous-vide for an hour and a half, place the lamb backbones in ice-cold water.
- Before serving, grill the suvided lamb spines in a hot pan with a mixture of butter and oil. At this point you can add a little more cuckoo grass and garlic, and you may want to drizzle with the flavoured butter while baking. After baking, let rest for 6 minutes and then slice along the ribs.
Preparing the polenta:
- To make the polenta, bring the milk and water to the boil. Add the corn flour, salt and pepper. Cook, stirring constantly, until it thickens. When it reaches this consistency, remove from the heat and stir in the grated cheese and butter. Pour into a pre-lined bowl, cover with baking paper and weigh it down with another dish, leaving it to cool. Once cool, cut into any shape you like, or cut out with a hoop and grill in a hot pan in a little oil.
Preparation of the cream of sheep's cheese with bear's thyme:
- Finely chop the fresh onions, place in a bowl, add a little salt and pepper. Grate the garlic and stir into the mixture with sheep and the sour cream. Meanwhile, whip the cream until stiff peaks form and add to the sheep's cheese mixture in loose, careful strokes. Pour into a meringue bag and leave to rest.
- To serve, grate fresh lemon zest onto the plate, place the polenta on the bottom, place the lamb backbone on top and squeeze the onion and cheese cream over the plate to taste.
- Enjoy your meal!
