The TDS grass fed rack of lamb
Demi-sel butter 
Rosemary sprig
Large handful of the deli society picante olives
2 Pinhais sardines
10g roasted red peppers
Extra virgin olive oil
500ml water
125ml milk
80g polenta
25g parmesan, grated
1. Preheat your oven to 180C
2. Roughly chop the olives, roasted peppers and sardines. Place in a bowl with a
generous glug of olive oil, season and mix. Set aside.
3. Place the water and milk in a medium saucepan and bring to the boil. Add the polenta
and simmer, covered, until cooked according to timings on your packet instructions
4. Place a frying pan on a medium-high heat. Add a large knob of butter and the
rosemary to the pan. Once the pan is hot and the butter is bubbling, place the lamb
rack in the pan to sear fat side down, basting as it sears
5. Once the fat is a deep golden colour, flip the rack of lamb to sear the other side. Flip
once more so the fat side is facing down again, then place in the oven for 10 minutes
or until the lamb reaches the desired temperature (60C for medium rare)
6. Once cooked, let the lamb rest for 5-8 minutes before carving
7. Add the grated parmesan to the polenta, then stir through 25g butter and season
8. Carve the lamb and serve on a bed of polenta with the antipasti dressing on top

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