Years living out in Colorado, which produces some of the finest lamb, and my mom, herself a very good cook, plus my love of Italian food, helped create this dish –Gorgonzola-crusted Lamb Rack with Rosemary Soft Polenta. Anyone who has a passion for cooking understands how life experiences influence your cuisine.
Season lamb rack. Sear 34 minutes, each side, over med-high heat.
Mix gorgonzola, butter, panko and chopped parsley. Spread over lamb rack pressing to adhere. Place in 350-degree oven cook until desired doneness, approximately 25 minutes for medium (thickness of lamb and fat to lean ratio will affect cooking time). Let meat rest 5 minutes slice and serve.
Lamb sauce
In pan that lamb was seared, return to high heat. Sauté 1 tablespoon chopped shallots. Add 1 cup red wine. Reduce to ¼ cup. Add 2 cups veal stock. Reduce until sauce coats back of spoon. (Merlot works well with lamb and reduce over low heat) Adjust seasoning.
Rosemary polenta
Bring stock and butter to simmer. Whisk in polenta. Reduce heat to low cook until tender. Add rosemary and cheese for a little more richness. Add 2 tablespoons heavy cream. Serve with lamb