Recipe Servings: 4 portionsRecipe Preparation Time: 0 minutesRecipe Cook Time: 105 minutes
4 peeled shallots1 cup Lucini® Premium Select Extra Virgin Olive Oil®3 tablespoons Lucini® Pinot Grigio Italian Wine Vinegar2 tablespoons chopped fresh chivesSalt and freshly ground black pepper2 tablespoons chopped garlic1/4 cup butter2 cups hot, cooked polenta2 lamb racks with 6 bones each10 sprigs of thyme
To prepare the vinaigrette: Place shallots and 1 cup Lucini® Premium Select Extra Virgin Olive Oil® in small ovenproof pan, cover tightly. Bake at 350 degrees for 50 to 60 minutes, until shallots are soft. Let shallots cool in extra virgin olive oil, then remove, reserving oil. Cut shallots in thin strips and place in bowl. Add Lucini® Pinot Grigio vinegar and slowly whisk in reserved oil. Add chives, season to taste with salt and pepper. Set aside.Cook garlic in 3 tablespoons of butter over medium heat for 1 minute. Fold into polenta, season to taste with salt and pepper. Spread polenta in an inch layer in a 6x6 inches baking sheet. Cover with plastic wrap and refrigerate for 2 hours. Cut into four 3 inch discs and sauté in remaining butter in hot non-stick skillet for 2-3 minutes each side until golden brown and crispy. Blot on paper towels. Season lamb with salt and pepper and rub with remaining olive oil. Remove thyme leaves from stems and rub on lamb. Grill over medium flame for 6-8 minutes each side, until medium rare. Let stand 5 minutes before slicing into 12 pieces. Or cook in heavy skillet 8-10 minutes each side over medium heat until medium rare. Or cook in 425-degree oven for 25 minutes for medium rare.Place a piece of polenta in center of each of four dinner plates. Arrange 3 pieces (1/2) lamb rack over polenta. Spoon vinaigrette on top and around plate. Top with freshly ground black pepper.- Courtesy of Chef Charlie TrotterStress free entertaining with this easy yet elegant dish.