Festive Rack of American Lamb with Dried Cherry Chipotle Chutney and Gorgonzola Cheese Sauce with Grilled Polenta
Preparation Time: 1 hour 15 minutes
Cook Time: 2 to 3 hours
Total Time: 60 minutes or more
Servings: 4
Lamb and Marinade
| 1/2 |
cup balsamic vinegar |
| 1/4 |
cup olive oil |
| 1/2 |
tablespoon lemon juice |
| 2 |
teaspoons rosemary, minced |
| 1 |
pinch cayenne or to taste |
| |
salt and pepper to taste |
| 3 |
cloves roasted garlic, mashed (see preparation tips) |
Gorgonzola Sauce
| 2 |
tablespoons butter |
| 2 |
tablespoons flour |
| 1 1/4 |
cup milk |
| 1/4 |
teaspoon salt |
| 1/8 |
teaspoon cayenne |
| 2 |
tablespoons parmesan |
| 1/2 |
cup gorgonzola |
Dried Cherry Chipotle Chutney
| 8 |
cloves roasted garlic, mashed |
| 3/4 |
cup onion, chopped |
| 1/2 |
cup brown sugar |
| 1 |
cup orange juice |
| 1/3 |
cup rice vinegar |
| 1/3 |
cup red wine vinegar |
| 1 1/2 |
tablespoons balsamic vinegar |
| 3/4 |
cup dried cherries |
| 1/2 |
cup golden raisins |
| 1 |
chipotle pepper in adobo, minced |
| 1/2 |
teaspoon cinnamon |
Polenta
8 to 12
|
1/2-inch slices prepared polenta
(store-bought) |
| 2 |
tablespoons olive oil |
| 1/4 |
cup parmesan cheese |
To prepare lamb and marinade: Mix marinade ingredients, including roasted garlic, balsamic vinegar, olive oil, lemon juice, rosemary and cayenne in a small bowl. Season the lamb with salt and pepper. Coat the lamb with the marinade, place in a glass dish and refrigerate for up to four hours.
To make the gorgonzola sauce: Melt the butter in a sauce pan over low heat. Add the flour, and whisk until smooth. Raise heat to medium and cook for one minute, stirring constantly. Gradually add the milk, whisking constantly until smooth. Cook until thick and bubbly. Reduce heat to low and add the salt, cayenne and cheeses. Stir until melted. Keep warm.
To make the cherry chipotle chutney: Mash the roasted garlic cloves to a paste and place in a large sauce pan. Add the remaining ingredients and simmer for 2 to 2 ½ hours until dark and rich in color. Stir often until the liquid has reduced and the cherries and raisins have plumped. You may need to add more orange juice throughout the cooking process.
To serve: Grill the lamb racks over medium heat about 5-7 minutes per side or until their internal temperature reaches 145 degrees F. Let rest for 5 minutes. Cut the racks into individual chops. Place the polenta slices or shapes on foil lined sheet pan. Brush with melted butter, and sprinkle with the remaining parmesan cheese. Broil until golden and warm. Spoon gorgonzola cheese sauce in center of each plate. Place grilled polenta slices on sauce (2 slices each for appetizer portion, 3 for entrée portion) and top with chutney. Place chops around each plate (2 chops each for appetizer portion, 4 chops each for entrée portion).
Preparation Tip: How to Roast Garlic Cloves.
To roast individual garlic cloves, separate cloves from head but leave skins on. Place in heavy foil, drizzle with olive oil and seal the foil. Bake at 350 degrees F for about 45 minutes or until the garlic is tender and golden brown. Remove from the foil and let cool enough to handle. Peel garlic cloves.
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