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1
Preheat oven to 450 degrees F. Marinate lamb for several hours in the olive oil, rosemary and garlic.
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2
Heat an ovenproof saute pan over medium high heat until hot.
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3
Add 1 tablespoon of the olive oil from the marinade.
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4
Sear the meat on all sides.
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5
Cook until just shy of medium rare with an internal temperature of 107 degrees F.
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6
To make the sauce, add shallots to a small pot over medium heat with the white truffle oil.
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7
Stir until shallots begin to brown.
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8
Add tomato juice and reduce by half.
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9
Add lamb stock and reduce by 1/2.
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10
Lamb stock: Preheat oven to 450 degrees F. Put trimmings and meat in a shallow roasting pan and roast for 30 minutes, or until browned.
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11
Bring water to a boil over high heat.
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12
Add the trimmings and meat to the water and reduce heat to medium.
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13
When the water comes back to a boil, skim frequently until the scum stops rising, then add the remaining ingredients and simmer, uncovered for at least 6 hours.
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14
Add additional water if the stock falls below the level of the ingredients.
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15
Strain and discard the solids.
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16
Let the stock cool to room temperature then refrigerate.
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17
Remove and discard the congealed fat layer from the top.
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18
Store in the refrigerator for up to 3 days.
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19
To keep longer, bring to a boil every 3 days.
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20
Polenta: Place the pine nuts on a sheet pan and roast in a 350 degree oven until brown.
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21
Remove from pan and roughly chop in a food processor and set aside.
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22
Bring the milk to a boil in a small pot.
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23
Add the polenta to the milk stirring constantly.
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24
Add the pine nuts and season with salt ands pepper.
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25
Pour polenta into a 2-inch half pan and cool.
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26
When cool use a 3-inch circular cutter to portion the polenta.
