It seems like I’ve been makig a lot of lamb lately. Or more than usual. Does lamb have a season, or is it traditionally served during certain times of year? I’m not really sure. I’ll investigate.
What I do know, is that lamb is quite tasty. Lamb is tender and not complicated. At least not the way I make it.
I started off making a dry rub with Himalayan Pink Salt.
I combined equal parts:
Himalayan Pink Salt
Garlic powder and
For 2 racks of lamb, 3lbs each, I used about 1 tablespoon of each of the above for the rub. Use your hands to massage the dry rub into the lamb. Then place the lamb in foil and pour about 1 tablespoon of balsamic vinegar at over each rack. Tightly wrap each rack with foil. Place the wrapped racks onto a baking sheet or pan. Roast the lamb for 1 hour and 30 minutes at 325 degrees or until tender.
While the lamb is roasting, sauté about 1 lb of mushrooms with 3 tablespoons of balsamic vinegar. I sautéed mine on low heat for almost the entire hour and half. They will turn out deliciously tender and the balsamic vinegar will reduce nicely. Stir occasionally.
In a large skillet, I cooked 3lbs of polenta. I used 2 teaspoons of white truffle oil, 1 tablespoon of garlic powder and about 1 tablespoon of Himalayan Pink Salt. Cook over medium heat for 30 minutes or until hot and smooth. Stir frequently.
Ahhh the lamb is done! Mouth watering smells should be filling your kitchen right about now.
Plate the lamb over the truffled polenta with the mushrooms.
Your guests won’t be disappointed!
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