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
1
Preheat grill pan to high and oven to 400 degrees F.
Equipment you will use
Grill Pan
Oven
2
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
3
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
4
Let meat rest 5 to 10 minutes before serving for juices to redistribute.
Ingredients you will need
Meat
5
For the chard, heat a large skillet over medium high heat.
Ingredients you will need
Swiss Chard
Equipment you will use
Frying Pan
6
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
7
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
8
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
9
Let stand 10 minutes to reconstitute the cranberries.
Ingredients you will need
Cranberries
10
For the polenta, heat a medium saucepan over medium high heat.
Ingredients you will need
Polenta
Equipment you will use
Sauce Pan
11
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
Cooking Oil
Equipment you will use
Paper Towels
Frying Pan
12
Add the polenta and stir constantly until mixture masses, 2 or 3 minutes.
Ingredients you will need
Polenta
13
Remove polenta from heat and stir in sage, butter, pancetta bits, and season with salt and pepper. Reserve the chives for garnish.
Ingredients you will need
Salt And Pepper
Pancetta
Polenta
Butter
Chives
Sage
14
Heat cranberries and stock to a bubble and remove from stove.
Ingredients you will need
Cranberries
Stock
Equipment you will use
Stove
15
To serve, allow 1/2 rack of lamb per person. Separate chops into 1 or 2 rib sections and glaze with cranberry-tangerine sauce.
Ingredients you will need
Rack Of Lamb
Cranberries
Tangerine
Sauce
16
Serve with sage and pancetta polenta garnished with chives and braised red chard.