I’m not sure how I got turned onto lamb. It’s not popular, or at least it seems, in the US. I love it. I go to Lamb Jam when it’s in Seattle, which is every other year, because it’s a great way to try a bunch of different lamb dishes (long with some fantastic wine).
Costco has rack of lamb at the pretty good price and I’ll pick on up every so often. I have heard from some friends that they don’t like lamb because it’s “gamey” but I haven’t found this to be the case with Costco’s lamb at all. The lamb is pretty easy and I love having it with cheesy polenta and pomegranate molasses. Enjoy!
Rack of lamb with Herbes de Provence
- 1 rack of lamb
- 2 tbsp Herbes de Provence
- 1 tsp sea salt
- 1 tsp pepper
- 2 tsp olive oil
- aluminum foil
Mix the Herbes de Provence, salt and pepper together. generously rub the herb mixture on the lamb (but not the bone part). Heat a skillet on high heat with the olive oil. Sear the lamb on each side, about 4 minutes.
Wrap the bone ends in the foil, this is so they don’t burn. Put in an oven proof pan (the skillet will do if it’s oven safe). Bake at 350 degrees for 20 minutes.
- 1 cup polenta
- 2 cups milk
- 2 cups water
- 1 1/2 tsp salt (kosher or sea salt)
- 1 tsp pepper
- 4 tbsp unsalted butter
- 1 cup sharp cheese (I use Cougar Gold)*
In a medium pan bring the milk and water to a gentle boil. Slowly whisk in the polenta and keep stirring for about 2-3 minutes. The idea here is to keep it smooth, no one wants lumpy polenta. Turn down the head to medium-low and cover. Check it every 5 minutes or so and give it a stir.
Once it thickens and the polenta is all the way cooked, you can tell if you taste it, take it off the heat. Stir in the butter until completely melted. Add the cheese and stir until it’s melted as well. Add the salt and pepper and serve.
- 4 cups Pom (this is pomegranate juice)
- 1/2 cup sugar
Bring the Pom and sugar to a boil in a medium pan. Once it boils reduce the heat to medium-low and cook until the mixture has reduced to about 1 cup. This will take just over an hour and it should have the consistency of thick syrup. Remove from the heat and cool. Once cooled you will want to refrigerate and it’ll last months. When you’re ready to use take it out and bring it to room temp.