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1
Preheat grill pan to high and oven to 400 degrees F.
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2
Drizzle racks with oil and season with salt and pepper.
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3
Grill lamb over high heat for 2 or 3 minutes on each side.
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4
Transfer to a baking sheet or broiler pan and place in hot oven.
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5
Cook 12 to 15 minutes, to 130 degrees F on meat thermometer for rare, 155 for well.
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6
Let meat rest 5 to 10 minutes before serving for juices to redistribute.
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7
For the chard, heat a large skillet over medium high heat.
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8
Add oil and the onion and saute for 2 minutes.
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9
Then add the greens in bunches until they wilt down enough to fit in the pan.
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10
Add the vegetable stock and raisins.
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11
Season greens with salt, pepper and freshly grated nutmeg.
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12
Reduce heat to medium low and cook 10 to 15 minutes until greens are tender and no longer bitter.
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13
Place cranberry juice concentrate and the tangerine zest and juice in a small saucepan and simmer together over low heat for 10 minutes.
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14
Strain and return to pan.
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15
Meanwhile, combine the cranberries and chicken stock in a bowl.
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16
Cover and microwave on high for 1 minute.
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17
Let stand 10 minutes to reconstitute the cranberries.
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18
For the polenta, heat a medium saucepan over medium high heat.
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19
Add oil and pancetta.
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20
Brown pancetta a minute or 2 and remove from pan to a paper towel lined plate.
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21
Return pan to heat and bring 3 cups chicken stock to a boil.
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22
Add the polenta and stir constantly until mixture masses, 2 or 3 minutes.
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23
Remove polenta from heat and stir in sage, butter, pancetta bits, and season with salt and pepper.
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24
Reserve the chives for garnish.
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25
Heat cranberries and stock to a bubble and remove from stove.
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26
To serve, allow 1/2 rack of lamb per person.
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27
Separate chops into 1 or 2 rib sections and glaze with cranberry-tangerine sauce.
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28
Serve with sage and pancetta polenta garnished with chives and braised red chard.
