Rack Of Lamb, Cranberry-Tangerine Sauce, Braised Red Chard

Recipe Ingredients

		Lamb
2		Racks lamb - (abt 2 3/4 to 3 lbs total)
		= (ask the butcher to trim and French)
		Extra-virgin olive oil - for drizzling
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Cranberry juice concentrate
4		Tangerines - zested and juiced
1/2 cup	118ml	Chicken stock
1/2 cup	46g / 1.6oz	Dried sweetened cranberries
		=(Craisins brand name recommended)
		Chard
1 tablespoon	15ml	Extra-virgin olive oil
1 tablespoon	15ml	Onion - chopped (small)
5 cups	730g / 25oz	Coarsely-chopped cleaned red Swiss chard
		= (the yield of 1 large bunch)
1 cup	237ml	Vegetable stock
2		Handfuls golden raisins
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 teaspoon	2.5ml	Freshly-grated nutmeg
		Polenta
1 tablespoon	15ml	Extra-virgin olive oil
4		Pancetta - chopped
3 cups	711ml	Chicken stock
1 cup	237ml	Quick cooking polenta
2 tablespoons	30ml	Chopped fresh sage leaves
2 tablespoons	30ml	Butter - cut small pieces
		Salt - to taste
		Freshly-ground black pepper - to taste
10		Blades fresh chives - snipped or finely
		Chopped

Recipe Instructions

Preheat grill pan to high and oven to 400 degrees.

Drizzle racks with oil and season with salt and pepper. Grill lamb over high heat for 2 or 3 minutes on each side. Transfer to a baking sheet or broiler pan and place in hot oven. Cook 12 to 15 minutes, to 130 degrees on meat thermometer for rare, 155 for well. Let meat rest 5 to 10 minutes before serving for juices to redistribute.

For the chard, heat a large skillet over medium-high heat. Add oil and the onion and saute for 2 minutes. Then add the greens in bunches until they wilt down enough to fit in the pan. Add the vegetable stock and raisins. Season greens with salt, pepper and freshly grated nutmeg. Reduce heat to medium-low and cook 10 to 15 minutes until greens are tender and no longer bitter.

Place cranberry juice concentrate and the tangerine zest and juice in a small saucepan and simmer together over low heat for 10 minutes. Strain and return to pan. Meanwhile, combine the cranberries and chicken stock in a bowl. Cover and microwave on high for 1 minute. Let stand 10 minutes to reconstitute the cranberries.

For the polenta, heat a medium saucepan over medium-high heat. Add oil and pancetta. Brown pancetta a minute or 2 and remove from pan to a paper towel lined plate. Return pan to heat and bring 3 cups chicken stock to a boil. Add the polenta and stir constantly until mixture masses, 2 or 3 minutes. Remove polenta from heat and stir in sage, butter, pancetta bits, and season with salt and pepper. Reserve the chives for garnish.

Heat cranberries and stock to a bubble and remove from stove.

To serve, allow 1/2 rack of lamb per person. Separate chops into 1 or 2 rib sections and glaze with cranberry-tangerine sauce. Serve with sage and pancetta polenta garnished with chives and braised red chard.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C43) - from the TV FOOD NETWORK

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