Colorado Lamb Chops with an Herb Marinade, ....

Recipe Ingredients

1		Lamb rack - split, chinned,
		And Frenched
		Marinade
1/4 cup	59ml	Dried lavender
1/4 cup	23g / 0.8oz	Minced fresh rosemary
1/2 cup	46g / 1.6oz	Minced fresh thyme
		Zest of one lemon
4		Garlic cloves - finely minced
1/2 cup	118ml	Extra-virgin olive oil
		Hibiscus Glaze For Lamb
1/2 cup	118ml	Dried hibiscus flowers
4 cups	948ml	Water
1 cup	198g / 7oz	Sugar
1		Cinnamon
2		Star anise
4		Cardamom pods - (to 6)
1		Whole black peppercorns
		Soft Polenta
1 cup	237ml	Come Una Volta brand polenta
3 cups	711ml	Water
1 teaspoon	5ml	Salt
1/2 cup	118ml	Mascarpone
4 tablespoons	60ml	Parmesan
3 tablespoons	45ml	Butter
		Nutmeg - to taste
		Sauteed Wild Mushrooms For Polenta
1/4 lb	113g / 4oz	Morel mushrooms
1/2 lb	227g / 8oz	Hen of the woods mushrooms
1/4 lb	113g / 4oz	Chanterelle mushrooms
4		Shallots - minced
1/4 cup	59ml	Pure vegetable oil
4 tablespoons	60ml	Unsalted butter
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

For the lamb: In a bowl, combine the ingredients for the marinade. Cut each 1/2 rack into 9 chops, yielding 18 chops (3 chops per person).

Rub chops with the marinade. Let marinate for 1 hour at room temperature or in the refrigerator for up to 6 hours.

Heat a saute pan and pour oil into the pan when it is hot. Saute the lamb chops.

For the Hibiscus Glaze: In a non-reactive saucepan combine all ingredients. Bring to a boil, reduce heat to a simmer, and cook for 1/2 hour. Strain. Return liquid to a simmer and reduce until syrupy consistency.

For the Soft Polenta: Bring water and salt to a boil. Whisk in the polenta. Heat to a very low simmer and cook for 1/2 hour, stirring occasionally. Add the cheeses, butter, and nutmeg and season as needed with salt and pepper. Take the polenta off the heat, wrap well with plastic wrap, and store it in a warm place. The polenta will hold its heat for quite a while.

For the Sauteed Wild Mushrooms: Clean the mushrooms as needed. Some can be brushed off, while others may have to be quickly rinsed in water and well drained. Never soak mushrooms, as they will absorb too much water and become soggy when cooked. Cook each variety of mushroom individually because they all cook at different rates.

Heat a saute pan 2 for minutes over a medium flame. When it is hot, add 1/3 of the vegetable oil. Add the mushrooms and saute until they begin to brown. Add 1/3 of the shallots and 1/3 of the butter. Keep the mushrooms moving in the pan until they are just tender. Season lightly with salt and pepper. Repeat process for the other mushroom varieties.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9327) - from the TV FOOD - NETWORK

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