»GT« Trollinger dry – Großes Geweih

Ingredients

• 800 gRack of lamb (oven-ready)
• 150 gPolenta meal
• 300 mlVegetable stock
• 100 mlMilk
• 40 gParmesan (freshly grated)
• 40 gButter
• 1 pieceEgg yolk
• 1 pieceZucchini
• 1 pieceRed bell pepper
• 0,5 pieceEggplant
• 1 pieceRed onion
• 250 mlLamb stock
• 5 gDark chocolate (70% cocoa)
• 2 piecesRosemary sprigs
• 3 piecesThyme sprigs
• 2 piecesGarlic cloves
• 4 tbspOlive oil
• 1 pinchSalt and pepper

Preparation

1. 1To prepare the polenta, bring the vegetable stock and milk to a boil, stir in the polenta, and let it thicken over low heat for about 10 minutes. Then, stir in the Parmesan, 20g of butter, and the egg yolk. Spread the mixture onto a tray to a thickness of 2 cm and let it cool completely.
2. 2Dice the Mediterranean vegetables (zucchini, bell pepper, eggplant, onion) into uniform pieces. Sauté in a pan with 2 tbsp of olive oil and the leaves from the thyme sprigs until crisp-tender; season with salt and pepper.
3. 3Season the rack of lamb with salt and pepper on all sides. Sear it in an ovenproof pan with the remaining oil, the rosemary sprigs, and smashed garlic cloves until a nice crust forms.
4. 4Place the pan with the meat into an oven preheated to 120°C and cook for approximately 15-20 minutes until it reaches an internal temperature of 56°C. Let it rest briefly afterwards.
5. 5In the meantime, cut out circles or squares from the firm polenta mixture and fry them in the remaining butter in a pan until golden brown.
6. 6Deglaze the pan drippings from the lamb with a little lamb stock, let it reduce, then add the remaining stock and reduce by half. Finally, stir in the piece of chocolate to thicken and round off the sauce.
7. 7Arrange the vegetables in the center, place the polenta cakes alongside, slice the rack of lamb, and drape it over the bed of vegetables. Drizzle with the sauce.