Grilled Cumin-Scented Rack of Lamb

Specialities:

Chef Paul Mattison's
Grilled Cumin-Scented Rack of Lamb with Ancho Pepper Sauce and a Chili Polenta Cake for two to three people

Grilled Cumin-Scented Rack of Lamb Ingredients and Procedure
Ingredients 1 full rack of lamb; two teaspoons of toasted and ground cumin; three tablespoons of canola or olive oil; one garlic clove; salt and pepper
Procedure Grill four to five minutes on each side; remove from heat and let sit three minutes before cutting.

Ancho Pepper Sauce Ingredients and Procedure
Ingredients four Ancho peppers, dry (look like a big raisins, sun-dried and smoked); one roasted red pepper; one medium shallot; 1/4 cup of raisins one garlic clove; 1/4 cup of toasted almonds; 2oz of Port; 1/2 cup of demi (can buy in the store in the frozen section, or dehydrated or a gelatin; two tablespoons canola or olive oil; one ounce of semi-sweet chocolate; salt and pepper
Procedure In a pot of boiling water, add whole Ancho peppers and cook for 5-6 minutes, remove from heat and let cool; once cool, remove seeds and stem; in a medium sauce pan add oil, shallots and garlic; cook for three minutes over medium heat; add Port; reduce by half; add peppers, Anchos, almonds, chocolate, and demi lower heat and cook for four to five minutes; put in blender until smooth; strain

Chili Polenta Cake Ingredients and Procedure
Ingredients one cup of polenta; one roasted jalapeño pepper, peeled, seeded and diced; two tablespoons of butter; 1/4 cup of chopped leeks, clean; and four cups of chicken broth; salt and pepper
Procedure Start with this first. Bring the chicken broth and butter to simmer; with a whisk, add polenta all at once and stir until no lumps; lower heat; add roasted jalapeño and leeks, cook for one minute, remove from stove, and spread evenly on a sheet pan, cool in refrigerator to harden. Once cool, cut in 3 x 3 squares

Plating , put two Polenta squares in the center of the plate, arrange lamb around polenta, drizzle sauce all over lamb.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison's"
®Chef Paul Mattison, 2008