Rack of Lamb with Cranberry-Tangerine Sauce, Braised Red Chard, Creamy Polenta with Sage and Pancetta

Name: Rack of Lamb with Cranberry-Tangerine Sauce, Braised Red Chard, Creamy Polenta with Sage and Pancetta
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter, cut into small pieces; 118 milliliters chicken stock; 710 milliliters chicken stock; 10 blades fresh chives, snipped or finely chopped; 4 servings Coarse salt and freshly ground pepper; 237 milliliters cranberry juice concentrate, available on canned and bottled juice aisle; 2 Tbsps chopped fresh sage leaves, 3 sprigs; 2 handfuls golden raisins; 2 lamb, ask the butcher to trim and French, about 2 3/4 to 3 pounds total; 1 teaspoons freshly grated nutmeg, eyeball it; 1 Tbsp extra-virgin olive oil, 1 turn of the pan; 4 servings Extra-virgin olive oil, for drizzling; 1 small onion, chopped; 4 slices pancetta, available at deli counter, sliced like bacon, chopped; 4 servings Salt and pepper; 118 milliliters dried sweetened cranberries, a couple of handfuls (recommended: Craisins brand name; 1 liters cleaned, coarsely chopped red Swiss chard, the yield of 1 large bunch; 4 tangerines, zested and juiced; 237 milliliters vegetable stock; 237 milliliters quick cooking polenta, available on Italian foods or specialty aisles of market

Rack of Lamb with Cranberry-Tangerine Sauce, Braised Red Chard, Creamy Polenta with Sage and Pancetta

Rack of Lamb with Cranberry-Tangerine Sauce, Braised Red Chard, Creamy Polenta with Sage and Pancetta might be just the side dish you are searching for. One portion of this dish contains roughly 9g of protein, 36g of fat, and a total of 612 calories. This recipe serves 4. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have olive oil, cranberry juice concentrate, pancetta, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes.

Instructions

Preheat grill pan to high and oven to 400 degrees F.

Equipment you will use

Grill Pan

Oven

Drizzle racks with oil and season with salt and pepper. Grill lamb over high heat for 2 or 3 minutes on each side.

Ingredients you will need

Salt And Pepper

Lamb

Cooking Oil

Equipment you will use

Grill

Transfer to a baking sheet or broiler pan and place in hot oven. Cook 12 to 15 minutes, to 130 degrees F on meat thermometer for rare, 155 for well.

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Baking Sheet

Broiler Pan

Oven

Let meat rest 5 to 10 minutes before serving for juices to redistribute.

Ingredients you will need

Meat

For the chard, heat a large skillet over medium high heat.

Ingredients you will need

Swiss Chard

Equipment you will use

Frying Pan

Add oil and the onion and saute for 2 minutes. Then add the greens in bunches until they wilt down enough to fit in the pan.

Ingredients you will need

Greens

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add the vegetable stock and raisins. Season greens with salt, pepper and freshly grated nutmeg. Reduce heat to medium low and cook 10 to 15 minutes until greens are tender and no longer bitter.

Ingredients you will need

Vegetable Stock

Raisins

Greens

Nutmeg

Pepper

Salt

Place cranberry juice concentrate and the tangerine zest and juice in a small saucepan and simmer together over low heat for 10 minutes. Strain and return to pan. Meanwhile, combine the cranberries and chicken stock in a bowl. Cover and microwave on high for 1 minute.

Ingredients you will need

Cranberry Juice Concentrate

Chicken Stock

Cranberries

Tangerine

Juice

Equipment you will use

Microwave

Sauce Pan

Bowl

Frying Pan

Let stand 10 minutes to reconstitute the cranberries.

Ingredients you will need

Cranberries

For the polenta, heat a medium saucepan over medium high heat.

Ingredients you will need

Polenta

Equipment you will use

Sauce Pan

Add oil and pancetta. Brown pancetta a minute or 2 and remove from pan to a paper towel lined plate. Return pan to heat and bring 3 cups chicken stock to a boil.

Ingredients you will need

Chicken Stock

Pancetta