500 g rack of lamb
10 g alsan, butter or coconut oil
120 g polenta
180 ml water
Tip from top Chef Didi Dorner:
Rub the rack of lamb with garlic, refine the polenta with cream!
Season the rack of lamb, brown briefly in alsan, butter or coconut oil, wrap in aluminum foil and roast in the oven at 180°C for about 10 minutes until done. The meat should still be pink on the inside. Any juices that have escaped from the meat can be combined with butter to create a sauce. Cook the polenta in water with alsan or butter, leave uncovered to cool for a while. Flavor to taste with seasonal herbs, shape into small patties and fry until crisp in a pan with a little butter/coconut oil.
The rack of lamb can also be baked in a goat cheese and polenta crust.