Rack Of Lamb With Gorgonzola Crust, Baked Polenta And Ratatouille

• 4 oz cream cheese
• 4 oz Gorgonzola cheese, crumbled
• 1 None egg yolk
• 6 tbsp breadcrumbs
• 1 tbsp chopped fresh thyme, plus additional, for garnish
• 1 tbsp chopped fresh rosemary, plus additional, for garnish
• 1 tbsp chopped fresh basil
• 1/3 cup chopped sun-dried tomatoes
• 3 None tomatoes, seeded and diced
• 1/3 cup heavy cream
• 5 1/2 cups beef stock
• 1 1/2 cups polenta
• 1 cup grated Parmesan cheese
• 4 tbsp olive oil
• 1 clove garlic, finely chopped
• 1 None shallot, finely chopped
• 1 None red pepper, seeded and diced
• 1 None yellow pepper, seeded and diced
• 5 oz zucchini, diced
• 5 oz eggplant, diced
• 3/4 cup tomato juice
• None None Pinch of sugar
• 1 1/2 lbs rack of lamb
• 3/4 cup red wine
• 4 tsp cornstarch, mixed with a little water to a smooth paste

1. Preheat the oven to 400u0b0F. Grease a baking pan and line pan another plastic wrap. Beat the cream cheese in a medium bowl with an electric mixer until creamy. Gradually beat in the Gorgonzola cheese, then the egg yolk. Season with salt and black pepper. Stir in the breadcrumbs, herbs, sun-dried tomatoes and 1/3 of the diced tomato. Refrigerate.
2. Bring the cream and 2 1/4 cups of the stock to a boil in a medium saucepan Stir in the polenta in a steady stream. Remove from the heat and fold in 3/4 cup of the Parmesan cheese. Let stand for 10 mins. Spread in a 3/4 inch-thick layer on the plastic wrap-lined baking pan. Cool for 20 mins.
3. Heat 2 tbsp of the oil in a large skillet on medium heat. Saute the garlic and shallot for 1 min. Add the peppers, zucchini and eggplant and saute for 2 mins. Add the remaining diced tomato and pour in the tomato juice. Season with salt, black pepper and a pinch of sugar and simmer for 5 mins.
4. Using a star-shaped cookie cutter, cut out polenta stars and place on the greased baking pan. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake for 6 mins, or until golden brown. Remove from the oven and keep warm.
5. Season the lamb with salt and black pepper. Heat remaining 2 tbsp oil in a large skillet on high heat. Sear the lamb all over for 2-3 mins. Place in a roasting pan and spread with the Gorgonzola crust. Roast for 10 mins for rare, or until cooked to desired doneness. Remove lamb from oven, cover with foil and let stand 5-10 mins.
6. Meanwhile, reheat the roasting pan with the lamb juices on high heat. Add the wine and cook until reduced by half. Add remaining 3 1/4 cups stock and bring to a boil. Reduce heat to medium-low and simmer for 5 mins. Stir in the cornstarch mixture and bring to a boil.
7. Slice the lamb and serve with the polenta, ratatouille and gravy. Garnish with rosemary and thyme.

cream cheese, gorgonzola cheese, egg yolk, breadcrumbs, fresh thyme, fresh rosemary, fresh basil, tomatoes, tomatoes, heavy cream, beef stock, polenta, parmesan cheese, olive oil, clove garlic, shallot, red pepper, yellow pepper, zucchini, tomato juice, sugar, rack of lamb, red wine, cornstarch

Taken from recipes-plus.com/api/v2.0/recipes/28719 (may not work)