Lamb Chops with Island Herbs

Ingredients

• 1 kg lamb chops – rack
• 200 g parsley leaves
• thyme, rosemary, sage
• 700 g fresh bread
• 200 g breadcrumbs
• 100 g mustard
• 0.5 kg polenta
• 1 tablespoon flower honey
• 100 ml milk
• 100 g Parmesan cheese
• 100 g butter
• 1 eggplant, 1 zucchini, 1 bell pepper, 1 onion, garlic
• 100 ml olive oil
• 100 ml tomato sauce
• basil
• 2 kg bones (veal and pork)

Preparation

Jus (meat juice): Roast the bones in the oven at 200°C until well browned, being careful not to let them burn. Remove the fat and place the bones in a pot. Deglaze* the roasting pan with red wine and add the liquid to the bones. Cover with water (do not salt) and simmer. Strain the jus and reduce it to obtain a demi-glace**. Finish the sauce with a knob of butter.

Remove the crust from the bread and process the interior in a food processor, adding a few breadcrumbs and plenty of parsley leaves. The mixture is ready when the mie de pain*** turns a beautiful green color and becomes light and airy. Add chopped herbs (sage, thyme, rosemary) to the mie de pain.

Season the lamb chops – rack with salt and sear on all sides. Brush the rack with mustard and season well with pepper. Roll the meat in the mie de pain. Roast in the oven at 200°C for about 10 minutes. The rack should be medium-rare.

Cook the polenta in salted water with a little milk and a tablespoon of honey. When done, add the grated cheese, butter, and a bit of chopped rosemary. Pour the polenta into a baking sheet and let it cool. Later, use a cutter to create round shapes, which should be seared in a pan with butter before serving.

Dice the eggplant, salt it, and let it drain. Dice the zucchini, bell pepper, and onion. Sauté**** all vegetables separately in a pan with olive oil. When sautéing the onion, 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

Serve the chops and polenta with the meat juice and a bit of flavored butter.