Title: Moroccan Spiced Rack of Lamb with Chickpea Polenta
Categories: Food networ, Food6
Yield: 2 servings

1 Rack lamb
1 tb Coriander; freshly chopped
2 tb Mint; freshly chopped
300 ml Meat stock
250 g Selection of root vegetables
-of your; (turnips,
-parsnips,
; choice, baby onions, sweet
; potatoes, carrots)
; cut into small dice
50 g Butter
Oil for cooking

------------------------------CHICKPEA POLENTA------------------------------
1 cn Chickpeas; drained and
-pureed
6 tb Instant polenta
200 ml Milk
1 Garlic clove; crushed

--------------------------------AVIEH SPICE--------------------------------
1 tb Coriander seeds
1 tb Fennel seeds
1 tb Cumin seeds
1/2 tb Caraway seeds
1 tb Cardamom seeds
1/2 ts Turmeric
1/2 ts Cinnamon; (all ingredients
; blitzed together in
; a blender)

Sprinkle the rack of lamb liberally with the avieh spice. Place in a
pre-heated oven for 12-15 minutes until cooked pink.

At the same time, coat the vegetables with a little oil and roast in the
same oven until golden.

Bring the milk and garlic to the boil in a saucepan. Rain in the polenta
and cook, stirring continuously until the polenta leaves the sides of the
plan clean. Add the pureed chickpeas, season to taste. Heat the meat stock
with the coriander and mint, add the butter in small pieces, whisking
consistently.

To serve, dress a spoonful of polenta in each serving bowl, cut the lamb
rack into cutlets, dress on the polenta. Add the vegetables to the sauce
and carefully pour over the lamb. Serve immediately.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.