Rack of Lamb is an age-old dish. The rack is almost always prepared the same way.  It is normally seared on both sides over high heat, then roasted in a 400°F oven and allowed to rest before slicing. Sometimes an old dish is fun to make by simply combining it with different side dishes and adding lively, colorful garnishes. This recipe is an example of that. Change up an old standby for a pretty and special presentation.

Rack of Lamb with Creamy Polenta and Spring Asparagus

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Course: Dinner
Cuisine: French
Prep Time: 10 minutes
Cook Time: 16 minutes
Resting Time: 10 minutes
Total Time: 36 minutes
Degree of Difficulty : Easy
Servings: 2 people


  • 1 recipe Rack of Lamb
  • 1 recipe Creamy Polenta
  • 6 spears asparagus, trimmed and steamed
  • 1/2 lemon squeezed over cooked asparagus


  • 3-4 baby plum tomatoes, halved
  • 2 tbsp pomegranate seeds

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