Pan seared rack of lamb with margherita® salami and jalapeno cheddar polenta
Pan Seared Rack of Lamb with Margherita® Salami and Jalapeno Cheddar Polenta
prep time: 15 minutes
total time: 40-45 minutes
Makes: 2 servings
An original twist on classic lamb chops, taken to a higher level with authentic salami and creamy cheddar jalepeño polenta.
1 cup corn meal
3 cups water
1/2 stick butter
to taste: Chopped jalapeños
1/4 cup cheddar cheese, shredded
1 rack of lamb
1/4 cup olive oil
2 cloves crushed garlic
4 ounces Margherita® Genoa salami, diced small
4 pickled cherry peppers
to taste: Rosemary, salt, pepper
In medium sauce pan, diced Margherita® salami is sautéed in small amount of olive oil.
Add water and bring to a boil. Add butter, let melt, and then add corn meal. Add cheddar and jalapeño and cook approximately 5 minutes until blended and smooth. Transfer to flat bottomed container and refrigerate (at least 1 2 hours until firmly set).
Just before serving, heat olive oil, rosemary and garlic to high heat, and then reduce flame. Sear lamb to desired doneness, equally on each side (approximately 3-4 minutes per side for medium rare). Season with salt and pepper to taste.
Arrange polenta in center of plate, surrounded by 3 lamb chops. Garnish with pickled cherry peppers and rosemary.