Liz's Rack of Lamb with Rosemary Polenta

This recipe is a new take on an old favorite. The pinot noir marinade on the lamb complements the light rosemary flavor of the polenta.




1 8-rib rack of lamb (Frenched) ½ bottle of pinot noir 1 tablespoon chopped rosemary (+ 4 sprigs for garnish) ¾ C chopped yellow onion 2 cloves pressed garlic 2 tablespoon olive oil 1 C yellow cornmeal 4 C chicken broth 2 teaspoon finely chopped fresh rosemary ½ C grated Parmesan cheese Salt and pepper to taste

Nutritional information

No nutrition information available


For marinade: Combine lamb, pinot noir, 1 tablespoon chopped rosemary, yellow onion, and garlic in a sealed plastic bag and refrigerate for 2-4 hours. Pre-heat oven to 400 degrees. Heat olive oil over medium flame. Remove lamb from marinade and quickly sear for a few seconds on each side to lock the juices in. Remove the lamb from the skillet and place in an oven safe container rib-side down so the meaty part of the rack is facing upward. Pour leftover marinade over the lamb. Stick it in the oven and bake at 400 until a meat thermometer registers 145 degrees (about 20 minutes for medium rare). In the meantime, bring chicken broth and finely chopped rosemary to a boil. Whisk in cornmeal gradually and continue to stir constantly over medium-low heat for 5 minutes or so until the polenta thickens. Remove from heat and stir in the parmesan cheese. Divide the polenta among 4 plates or shallow bowls. Place 2 ribs on top of each serving of polenta and pour the remaining marinade equally over each portion. Place one sprig of rosemary over each piece of lamb (this is just for decoration!). Serve and enjoy!!