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1
For the marinade: In a bowl, combine the ingredients for the marinade.
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2
Cut each 1/2 rack into 9 chops, yielding 18 chops (3 chops per person).
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3
Rub chops with the marinade.
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4
Let marinate for 1 hour at room temperature or in the refrigerator for up to 6 hours.
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5
Heat a saute pan and pour oil into the pan when it is hot.
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6
Saute the lamb chops.
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7
For the Hibiscus Glaze: In a non-reactive saucepan combine all ingredients.
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8
Bring to a boil, reduce heat to a simmer, and cook for 1/2 hour.
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9
Strain.
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10
Return liquid to a simmer and reduce until syrupy consistency.
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11
For the Soft Polenta: Bring water and salt to a boil.
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12
Whisk in the polenta.
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13
Heat to a very low simmer and cook for 1/2 hour, stirring occasionally.
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14
Add the cheeses, butter, and nutmeg and season as needed with salt and pepper.
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15
Take the polenta off the heat, wrap well with plastic wrap, and store it in a warm place.
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16
The polenta will hold its heat for quite a while.
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17
For the Sauteed Mushrooms: Clean the mushrooms as needed.
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18
Some can be brushed off, while others may have to be quickly rinsed in water and well drained.
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19
Never soak mushrooms, as they will absorb too much water and become soggy when cooked.
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20
Cook each variety of mushroom individually because they all cook at different rates.
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21
Heat a saute pan 2 for minutes over a medium flame.
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22
When it is hot, add 1/3 of the vegetable oil.
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23
Add the mushrooms and saute until they begin to brown.
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24
Add 1/3 of the shallots and 1/3 of the butter.
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25
Keep the mushrooms moving in the pan until they are just tender.
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26
Season lightly with salt and pepper.
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27
Repeat process for the other mushroom varieties.
