Featured in Vallarta Lifestyles Magazine, Summer/Fall 2008 issue.
Costeletta de Agnello Rack of Lamb
Courtesy of Andrea
10.5 oz rack of lamb • 1 oz polenta • 1 oz green beans • 1 oz carrots • 0.7 oz sage • 0.7 oz garlic • 3 oz demi-glace • 0.35 oz salt and pepper • 2 oz red wine for reduction • Rosemary • Nutmeg • Balsamic Vinegar • Olive oil • Cream and butter to taste
Marinate the lamb with salt, garlic and rosemary. Heat olive oil in a pan, and seal the lamb on all sides. Bake at 500°F for 15 minutes. Remove the lamb from the pan and keep warm. Add sage and red wine to meat drippings and reduce. Prepare the polenta over low heat with salt, nutmeg and a little cream. Roast the vegetables, seasoned with salt and butter, and flame lightly with balsamic vinegar. Place vegetables and polenta on a large plate. Top with the lamb cut into two ribs. Glaze with reduction and serve.