Salt and pepper the rack of lamb and rost both sides sharply. Then put it in an ovenproof dish and sprinkle it with thyme, rosemary, garlic and drizzle it with olive oil. Cook at 220 degrees celsius for 20 minutes in the oven.
For the polenta gnocchi boil bay leaves and thyme with milk. Afterwards remove bay leaves and sprinkle in the polenta slowly. Add the butter and let the pot cool down. Add the egg and sheep cheese, salt and pepper and stir the polenta. Form balls and fry it in hot oil.
Cut the leek into rings. Sauté it in butter. Taste it with lemon, salt and pepper.
Grill the tomatos in the gravy - remove them.
Poure a gulp of red wine into the gravy and mount with butter
Prep Time: 30 minCook Time: 45 minReady in: 1 h 15 min
Rack of Lamb with Polenta Gnocchi, grilled Tomato Risps and Lemon Leek courtesy of Polykitchen.