Lamb Chops with Island Herbs

Ingredients

For 4:

• 1 kg rack of lamb chops
• 200 g parsley leaf
• garden thyme
• rosemary
• sage
• 700 g fresh bread
• 200 g bread crumbs
• 100 g mustard
• 500 g polenta
• 1 tbsp blossom honey
• 100 ml milk
• 100 g parmesan cheese
• 100 g butter
• 1 eggplant
• 1 zucchini
• 1 bell pepper
• 1 onion
• 1 bulb garlic
• 100 ml olive oil
• 100 ml tomato sauce
• basil
• 2 kg bone (calf and pig)

Preparation

For the meat juice:
Bake the bones in the oven at 200°C until well done, but be careful not to burn them as this will make them turn bitter. Remove any fat and put the bones in a pot. Deglaze* the baking pan with red wine and pour it over the bones. Cover with water (don't add salt) and boil. Strain the juice and reduce to a demi-glace**. Finish the sauce by adding a small piece of butter.

Remove the crust from the bread. Process the crumb of the bread in a food processor with some bread crumbs and a lot of parsley. The mixture is done when the crumb*** of the bread turns a nice green color and becomes loose. Add chopped herbs to the crumb (sage, garden thyme, rosemary).

Sprinkle the rack of lamb cutlets with salt and bake on all sides. Coat the cutlets with mustard and pepper generously. Roll them in the crumb. Preheat the oven to 200°C and bake for approx. 10 minutes. The rack should be medium-rare.

Cook the polenta in salted water with a splash of milk and a spoonful of honey. When cooked, add the grated cheese, butter, and some chopped rosemary. Pour the polenta into a pan and let cool. When the polenta has cooled, cut out polenta medallions using a mold and sear them in butter before serving.

Dice the eggplant, add salt, and remove excess liquid. Dice the zucchini, bell pepper, and onions. Sauté**** every vegetable separately in a pan in olive oil. When sautéing onions, add chopped garlic. Before serving, combine all the vegetables and add a tablespoon of tomato sauce. Season with salt, pepper, fresh basil, and olive oil.

Serving

Lamb Chops with Island Herbs