Rosemary-Crusted Rack of Lamb with Port Wine Reduction, Parmesan Polenta and Garlic-Sautéed Broccolini

Remove the rack of lamb from refrigerator 30 minutes before cooking to bring to room temperature. Preheat oven to 400°F (200°C).

Trim excess fat from the lamb rack, leaving a thin layer. Score the fat in a diamond pattern, being careful not to cut into the meat.

Season the lamb generously with 1/2 teaspoon salt and 1/2 teaspoon black pepper on all sides.

Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. When hot, sear the lamb rack fat-side down first for 2 minutes, then sear on all sides until golden brown, about 8 minutes total. Transfer the lamb to a plate.

Finely chop 2 tablespoons fresh rosemary leaves. Mince 2 cloves of garlic. In a small bowl, combine the chopped rosemary, minced garlic, breadcrumbs, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Brush the meat side of the lamb rack with 2 tablespoons Dijon mustard, then press the breadcrumb mixture firmly onto the mustard to create a crust.

Return the lamb to the skillet, crust side up, and roast in the oven for 18-22 minutes for medium-rare (internal temperature of 125-130°F). Transfer to a cutting board and let rest for 10 minutes before carving.

While the lamb is roasting, prepare the port wine reduction. Finely dice the shallot and mince the remaining 2 cloves of garlic.

In a medium saucepan, heat 1 teaspoon olive oil over medium heat. Add the diced shallot and cook until translucent, about 2 minutes. Add the minced garlic and cook for 30 seconds until fragrant.

Add 1 cup port wine, 1/2 cup beef stock, and 2 sprigs of thyme to the saucepan. Bring to a boil, then reduce heat and simmer until reduced by two-thirds, about 15-20 minutes, creating a syrupy consistency.

Strain the sauce through a fine-mesh sieve into a clean small saucepan. Return to low heat and whisk in 1 tablespoon cold unsalted butter. Season with a pinch of salt and pepper. Keep warm.

For the polenta, bring 3 cups chicken broth and 1/2 cup whole milk to a simmer in a medium saucepan over medium heat.

Gradually whisk in 3/4 cup cornmeal polenta in a slow, steady stream, whisking constantly to prevent lumps.

Reduce heat to low and cook, stirring frequently with a wooden spoon, until the polenta is creamy and tender, about 25-30 minutes.

Remove from heat and stir in 1/3 cup grated Parmigiano-Reggiano and 1 tablespoon unsalted butter. Season with remaining salt and pepper to taste. Cover to keep warm.

For the broccolini, trim the tough ends and wash thoroughly. Bring a large pot of salted water to a boil.

Blanch the broccolini for 2 minutes, then drain and immediately plunge into ice water to stop the cooking process. Drain well and pat dry.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the blanched broccolini and sauté for 2-3 minutes until crisp-tender.

Add the remaining minced garlic and red pepper flakes, and sauté for another minute until fragrant.

Squeeze juice from 1/2 lemon over the broccolini and toss to coat. Season with salt and pepper to taste.

To serve, spoon the polenta onto plates, slice the lamb rack between the bones into individual chops, and arrange on top of the polenta. Drizzle with port wine reduction and serve with the garlicky broccolini on the side.