INGREDIENTS
- – Rack of lamb x 4 ribs 6 models.
- – Harina c/n.
- – Smoked bacon in slices 300 grams.
- – Echalotte 10 models (in halves).
- – Carrot 3 models (in half slices).
- – Recent beans ½ kg.
- – Recent peas ½ kg.
- – Leek 4 models (white reduce into bias items).
- – Manteca c/n.
- – Olive oil c/n.
- – Port wine ½ L.
- – Dried apricots 1/4 kg in quarters.
- – Scorching meat 2 L.
- – Salt and pepper c/n.
- – Spice combine:
cumin, cardamom, cinnamon, cloves, nutmeg, turmeric and coriander, 2 tablespoons of the combination.
- – Chañar syrup 300 grs.
- For the polenta:
- – Milk 3 cups.
- – Lamb broth 3 cups.
- – Saffron 2 capsules.
- – Floor carnaroli rice 1 cup.
- – Manteca c/n.
- – Recent cheese 150 grs.
- – Goat cheese 100 grs.
- – Salt and pepper c/n.
1.Clear the lamb ribs by eradicating extra fats from the meat and bones. Dredge in flour and seal on the recent disc with olive oil. Take away and brown the greens together with the bacon. Deglaze with the port and evaporate the alcohol. Add the beforehand reduce dried apricots and season with the toasted spices and pepperina and add the broth.
2.Add the meat again into the pan together with the beforehand blanched beans and peas. End with arrope and prepare dinner for a couple of minutes till thickened. Season.
3.For the polenta: Grind the rice till it has a powder texture. Alternatively, convey the milk to a boil with the broth and the saffron dissolved within the liquid. Add the rice in a stream and prepare dinner for a couple of minutes till thickened. End with chilly butter and cheeses. Season.
Plate every part collectively, and eat!.
