Herb Crusted Rack of Lamb with Creamy Truffle Polenta 2.jpg

Time: 60 mins

Servings: 2


¼ cupSliced Shallots
6 each whole garlic, smashed
⅓ cuplamb scraps
1 Tblstomato paste
½ cupport wine
¼ cupdry red wine
4½ cupschicken stock
3½ Tblsolive oil
1 Tblschopped thyme
1 Tblschopped rosemary
1 wholerack of lamb, frenched
¼ cupLa Cerqua – truffle polenta
6 eachfresh thyme sprigs
2 eachfresh rosemary sprigs
6 Tblsunsalted butter
2 TblsLa Cerqua – truffle oil
as neededsalt
as neededpepper


  • Preheat Oven to 475⁰F

To make the Lamb Jus

  • In a heavy bottom sauce pot & start to sauté the lamb scraps in 2 Tbls of olive oil over medium-high heat for 5 mins. Season gently with salt & pepper, & add the sliced shallots, 4 sprigs of thyme & 4 smashed cloves of garlic. Continue to sauté till scraps are beautifully caramelized
  • Add the tomato paste & cook for another 3 mins
  • Deglaze with port wine & dry red wine & scrape the bottom of the pot with a wooden spoon to get all the fond. Reduce the wine by ¾
  • Add 1 cup of chicken stock & reduce by ½. Skim the surface to discard the build up
  • Strain the sauce into another pot & continue to reduce by ½, skimming the surface as needed.
  • To serve, whisk in 2 Tbls of butter & 1 Tbls of La Cerqua – truffle oil

To make the rack of lamb

  • Season the rack of lamb with salt & pepper
  • Take the chopped herbs & pat it on the rack of lamb
  • Prepare a heavy bottom sauté pan over high heat & add 1 Tbls of olive oil. Once oil is hot, place the rack of lamb (fat side down) gently into the pan. Sear all sides of the lamb till you have great brown color
  • Place in the oven for 5-6 mins for medium rare
  • Take out of the oven & return to stove top over high heat & add 2 Tbls of butter, smashed garlic, rosemary & thyme sprigs, & begin to baste the fat side of the lamb for 1-2 mins
  • Place it on a separate plate & set aside. Let it rest for 5 mins before slicing it
  • Slice into 4 separate piece having 2 racks on each slice

To make the polenta

  • In a heavy bottom sauce pot, add 3½ cups of chicken stock & bring to a boil
  • Once at a bowl, turn it down to a light simmer & add the polenta
  • Whisk constantly making sure its creamy & no lumps
  • Cook polenta for about 5 mins over medium-low heat & then add 2 Tbls of butter & 1 Tbls of La Cerqua – truffle oil

NOTE:  If the polenta is to thick, add more chicken stock. If the Polenta is too thin for you, add more 1 tsp at a time till desired consistency

Bon Appétit & Enjoy