Succulent Spring Lamb

by Kevin Gillespie, Executive Chef, Atwater’s

Servings 4

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Ingredients

Lamb

• Australian Lamb Rack 2

• Rosemary, Thyme, Oregano Chopped Fine

• Dijon Mustard 1 TBSP

Polenta

• Chicken Stock 4 cups

• Heavy Cream 2 cups

• Polenta 2.5 cups

• Garlic Minced 4 cloves

• Shallot Minced 1 shallot

• Butter 2 TBSP

• Asiago Cheese shredded 1 Cup

Toscana Kale

• 2 heads stems removed rough chop

• Garlic 1 clove minced

• Butter 1 TBSP

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Method

Lamb

Clean Lamb Rack remove fat cap and silver skin

Salt and Pepper lamb

Brush Lamb with Dijon mustard

Roll lamb over herbs to coat

Sear lamb in hot sauté pan to brown

Flip over bones down and roast at 375 until internal temp reads 115

Let lamb rest for 5 minutes before slicing

Polenta

Sauté shallots and garlic in butter until soft

Add chicken stock and heavy cream bring to simmer

Add polenta and stir frequently on low heat

Once polenta softens and mixture thickens add butter and asiago cheese

Cover with plastic wrap for 10 minutes

Salt to taste

Kale

Sauté garlic in butter add kale once garlic is softened

Sauté until kale is to desired texture add salt to taste

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk for foodborne illness