Rack of Lamb, Polenta and Green Beans

One word: mouthwatering. This is a perfect date night dinner! (hey, #ValentinesDay ❤ is around the corner) It doesn't require hours in the kitchen either. I served the lamb ribs with creamy #polenta and a side of green beans.

Serves 2-3 SUPPLIES - Cast iron pan (or a ovenproof pan) - Medium pot - Medium pan - Knife - Butcher block - Whisk - Wooden spoon

IN THE KITCHEN - Rack of lamb 6-8 bones - Rosemary 5 fresh springs, stems removed and chopped - Italian flat leaf parsley 2 tablespoons chopped - Olive oil 1.5 tablespoon - Butter 2 tablespoons - Salt and pepper

- Polenta (cornmeal) 1 cup - Water 4 cups - Butter 2 tablespoons - Havarti cheese 1/2 cup shredded

- Green beans 8 oz, ends trimmed - Onion powder 1/4 teaspoon

- Garlic powder 1/4 teaspoon - Olive oil 1 tablespoon LETS COOK Rack of Lamb 1. Pre-heat oven to 375 and start your polenta (see below). 2. Season lamb by sprinkling salt on both sides. 3. Heat 1 tablespoon of oil in pan over medium-high heat. Melt butter in hot oil. 4. Add rack of ribs and brown on each side (2-3 minutes) ending with fat side down. 5. Sprinkling rosemary over the ribs and spoon oil/butter mixture over the ribs. 6. Place pan in the oven and let cook for 15-20 minutes until the internal temperature reaches 125 degrees for medium-rare (keep an eye on while starting your green beans - below) 7. Remove from oven and let sit for 5 minutes before slicing and serving. Polenta 1. Bring water to a boil over medium-high heat. 2. Whisk in polenta so it doesn't lump together. Turn down heat to a low simmer. 3. Continue to stir with a wooden spoon; add in butter and cover. Let simmer on low for 30-35 minutes while stirring frequently so the polenta doesn't burn on the bottom. 4. You will know the polenta is ready when you taste it and it is not gritty. Add in shredded cheese and serve warm. Green Beans 1. Heat oil to pan over medium heat. 2. Add green beans and sprinkle with onion and garlic powder. 3. Mix and cook until beans are softened and charred to liking (10-15 minutes) For the perfect pairing: Senses Wines Chardonnay Charles Heintz Please reach out to me with any questions (even if you're in the middle of cooking!) @diginwithekelsey |

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