Season with salt and pepper. Sear in sauté pan with a little olive oil. Cook until medium rare. (The lamb has sacrificed enough; don’t cook it until it is dry and tasteless.)
Remove lamb. Keep warm.
Add 1 minced shallot to pan. Sauté lightly.
Deglaze with local Zinfandel wine, approximately ½ cup. Reduce.
Add 1 cup veal stock. Reduce.
Add a few sprigs rosemary. Reduce.
Season. Serve with lamb.
Morbier Polenta
Polenta should not be thought of as a recipe, but as a ratio. For soft polenta, one part dry (the polenta) five parts wet. I prefer chicken stock and milk with a little butter. Season with salt. Bring to a boil. Whisk in polenta.
Lower heat and whisk to avoid lumping. Cook until mixture thickens and is smooth.
Fold in a good handful of shredded Morbier or artisanal Gruyere.
Taste. Add cheese until it tastes good, whisking to incorporate seasons.