Rack of Lamb on Chorizo Polenta

Preparation Polenta:

Bring whipping cream and clear soup to a boil together in a sauté pan and add polenta, stirring throughout, making about 1 minute. Remove the saucepan from the heat and set aside, covered, to swell.

Preparation artichoke hearts:

Have water and juice of one lemon ready in a tall container next to the surface. Clean the artichoke hearts, cut them into quarters and place them in the lemon water. In a sauté pan, heat olive oil, add drained shallots, artichoke hearts, garlic, rosemary, and thyme Form and sauté briefly, then deglaze with Noilly Prat and vegetable soup. Steam the artichoke hearts covered at low temperature. Next, remove the aromatics and reduce and season the stock after adding butter and juice of one lemon.

Then garnish with chopped parsley.

Preparation Ratatouille:

Clean the vegetables and cut them into small cubes. Sauté the melanzane separately with a little olive oil and drain on a paper towel. In a sauté pan, heat olive oil and sauté paradeis pulp with garlic and shallots. Add all the other ingredients and “saute” everything together. Season to taste ready.

Preparation of lamb:

Remove the lamb, parcel it, season with pepper & salt and sear it leisurely in a frying pan on the fat side (about 8 min). Increase the temperature and turn the back to the other side, also sear. Di

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