1 cup full cream milk
1 cup chicken stock
1/2 cup polenta
Salt and Pepper
1/2 cup grated parmesan.
In a medium saucepan bring the milk and stock to boil.
Turn down to simmer and slowly pour in the polenta stirring constantly.
Continue stirring until the polenta is cooked and season with salt, pepper and parmesan cheese.
3 x 6-point lamb racks
Place lamb racks in a large roasting dish.
Extra Virgin Olive oil
Juice and zest of 1 lemon
1 tablespoon Dijon mustard
Combine all marinade ingredients and rub into lamb racks and place covered in refrigerator overnight.
Preheat BBQ or grill plate to hot and place bone side down and cook for 5 minutes, turn to meat side and cook for further 15 minutes or until done to your likeness. Remember the lamb will continue cooking while resting.
Rest for 10 minutes and cut rack down to portion size.
Serve on warm polenta and sautéed spinach.
NOTE: BBQ / Heavy Cooking - SP2 SE