Lavender Crusted Rack of Lamb with Lemon Polenta Recipe

Ingredients:

• 1 rack of lamb, frenched (8 chops)
• 2 tablespoons dried lavender
• 2 tablespoons olive oil
• 1/2 cup breadcrumbs
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 6 cups chicken broth
• 2 cups polenta
• 1/4 cup butter
• 1/2 cup grated parmesan cheese
• 2 tablespoons lemon juice
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat the oven to 400°F.
2. In a small bowl, combine the dried lavender, breadcrumbs, minced garlic, salt, and black pepper.
3. Drizzle olive oil over the lamb rack and massage in the lavender breadcrumb mixture. Cover the bones with foil.
4. Place the lamb on a baking tray and bake in the preheated oven for 20-25 minutes or until the internal temperature of the lamb reaches 145°F for medium rare.
5. Let the lamb rest for 5-10 minutes before slicing into individual chops.
6. Meanwhile, bring chicken broth to a boil in a large pot.
7. Gradually whisk in the polenta and stir for 5-7 minutes until thick and cooked through.
8. Remove from heat and stir in the butter, parmesan cheese, lemon juice, and chopped parsley. Salt and pepper to taste.
9. Plate the lamb chops on a bed of lemon polenta. Drizzle with additional olive oil and chopped herbs for garnish if desired.

Verdict:

This lavender crusted rack of lamb with creamy lemon polenta is a show-stopping dish that is sure to impress your dinner guests. The herbaceous flavor of the lavender crust perfectly complements the juicy and tender meat of the lamb. The citrusy notes in the polenta provide a bright and refreshing contrast, making this dish a well-balanced delight for your taste buds.

Serving Suggestions:

Pair this dish with a bold red wine such as a Cabernet Sauvignon or a Syrah. Serve alongside roasted vegetables or a fresh summer salad for a complete meal.