Herb Roasted Rack of Lamb

• 16 - 18 oz Racks of Lamb - Cut in half, 4 bones per half
•   Chopped Fresh Herbs -Parsley, Thyme, Rosemary, Chives
•   Balsamic Vinegar
•   Granulated Sugar
•   Kosher Salt
•   Pepper

Preheat Oven to 400º

Place vinegar and sugar in a small pot and reduce to about 1/2 cup or until it becomes syrupy.

Preheat an oven proof sauté pan over medium heat. Season the lamb with the salt and pepper and generously with herbs. Place the lamb with the fat side down first for about 4 minutes. Turn and place the entire pan in the oven for about 10 minutes for a medium rare doneness.

When done remove from pan and let rest loosely covered with foil for about 5 minutes. This will let the juice circulate back into the meat.

Slice the racks between each bone and place on the plate leaning against the Asiago Polenta Cake and Julienned Vegetables. Drizzle the balsamic glaze and serve.

Cook the Polenta according to the package instructions making 2 cups of dry corn meal for the corn meal mush. When polenta is done, add Asiago cheese to taste and season with salt and pepper to taste. Place the mush in a sprayed 9×13 pan and place uncovered in the cooler until hard. Portion and reheat when the lamb is placed in the oven to roast.