Herb crusted rack of lamb, polenta, roasted pepper, spinach and balsamic reduction Recipe

Herb crusted rack of lamb, polenta, roasted pepper, spinach and balsamic reduction

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(3 votes) 5/5

Les ingrédients

Pour people
  • Rack(s) of lamb 3 chops : 6 whole
  • Breadcrumbs : 200 g
  • Olive oil : 50 ml
  • Flat leaf parsley : 0.25 bunch
  • Fine salt : 6 pinch(es)
  • Rosemary sprig(s) : 3 whole
  • Maille Dijon mustard : 75 g
  • Garlic clove(s) : 1 bulb
  • For the garnish(es)
  • Polenta : 150 g
  • Semi-skimmed milk : 450 ml
  • Grated parmesan : 150 g
  • Fine salt : 12 pinch(es)
  • Freshly ground black pepper : 20 Turn
  • Mascarpone : 20 g
  • Red pepper(s) : 2 whole
  • Olive oil : 20 ml
  • Baby spinach leave(s) : 600 g
  • Maldon salt : 6 pinch(es)
  • To serve
  • Reduced balsamic vinegar : 30 ml
  • Olive oil : 30 ml



    Preheat the oven to 190'C.

    Pick the leaves from the parsley and rosemary. Finely chop the garlic.
    Place these ingredients in a food processor with the bread, seasoning and olive oil and blitz until you have a fine breadcrumb consistency.

    Score the fat on the lamb racks in a criss cross pattern.
    Heat a frying pan with some sunflower oil.
    Season the lamb with salt and pepper and colour each side of the lamb until golden brown.
    Brush the fat side of the lamb with the mustard and then sprinkle on the breadcrumbs. Pat down to make sure it has stuck.
    Transfer to the oven and cook for 12 to 15 minutes.
    Allow to rest for 5 minutes before serving.


    Bring the milk to the boil in a saucepan. Stir in the polenta and reduce the heat. Cook for 3 minutes and then add the butter, parmesan, mascarpone and seasoning. Keep warm and if necessary add more milk to keep polenta soft


    Coat the peppers with olive oil and roast in a very hot (250c) oven until they begin to collapse and the skin starts to blacken. Remove, place in a small bowl, cover with cling film and allow to cool. Carefully peel off the skins by hand, Pull out the stalks, remove the seeds, pith and juices from inside and cut neatly into squares, or tear by hand for a more rustic look.

    Wash the spinach and add to a large, hot frying pan with a little olive oil and salt. stir until wilted, and press out any excess liquid.

  • 4. TO SERVE

    Place a spoonful of polenta on each plate, and a pile of spinach on top. Slice the lamb racks into three and present on top of the spinach. Place pieces of roasted pepper around the plate, then drizzle with reduced balsamic vinegar, olive oil, and any resting juices from the meat.

Chef's tip

«Polenta is very forgiving - try adding different cheeses. It firms up a lot as it cools, so don't be afraid to add plenty more liquid if you think it is too stiff.»

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