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10 Lamb with Basil Polenta Crust and Eric Ripert's Red Wine Bernaise

Feb 03

Lamb with basil polenta crust and red wine bernaise (Custom)
Here is a beautiful way to prepare lamb that is just outstanding. You can make dozens of these for a party or just a few for yourself. The red wine Bearnaise I just could not find any better than the one from Le Bernadain that is used on a few of Eric Ripert's dishes, it just lifts the flavor to a whole new place and I guarantee this is not your mothers lamb chops with bottled mint sauce. Let’s go!

Lamb with Basil Polenta Crust and Eric Ripert's Red Wine Bernaise

On 03/02/2011 (Thursday) at 6:10 am by Benny.
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  • Prep Time:
    15 min
  • Cook Time:
    20 min
  • Ready Time:
    35 min


2 servings


  • Rack of lamb that you tightly French and cut into individual lollipops.

Herb Polenta Crust:

  • 1 cup of polenta
  • Handful of basil leaves or some other fresh aromatic herb that you would prefer
  • Pinch of salt. Combine all the ingredients in a food processor and blitz until blended. dijon mustard to use as lamb glue for polenta

Red Wine Béarnaise:

  • 1/2 cup dry red wine
  • 1 tablespoon black peppercorns
  • 1 teaspoon minced shallot
  • 3 tarragon sprigs
  • 1 thyme sprig
  • one cup chicken stock
  • Juice of half a lemon
  • tablespoon red wine vinager
  • 3 tablespoons unsalted butter

Brown Butter Sauce

  • 1/2 pound unsalted butter
  • 1 cup Chicken Stock (below), reduced to 1/2 cup
  • 1 tablespoon fresh lemon juice
  • Kosher salt and freshly ground white pepper


For the red wine Bearnaise: combine the wine, vinegar, peppercorns, shallot, tarragon, and thyme in a saucepan, bring to a boil, and reduce the liquid to 2 tablespoons.

Brown Butter Sauce:
Melt the butter in a medium pot over medium-high heat, then cook, whisking occasionally, until the milk solids are dark brown and the butter is fragrant. Remove from the heat and set aside.

Heat the chicken stock in a medium saucepan and add the lemon juice. Bring to a boil.

Remove from the heat and, using an immersion blender, slowly blend the brown butter into the chicken stock. Season to taste with salt and white pepper. Use immediately.

Add the brown butter sauce to the reduced wine. Then gradually whisk in the butter. Strain through a fine-mesh sieve into a small saucepan and season with salt and white pepper. Set aside.

For herb polenta crust: Combine all the ingredients in a food processor and blitz until blended.

Take each lamb pop and paint on some good Dijon or grain mustard. This is the glue used for the polenta. Now coat each lamb lolly in the polenta and set aside. Medium high pan, canola oil fry each chop for a 1 min to 1 ½ min on each side until polenta is a nice crust.

Rest them in a 220 degree oven for no more than 10 min.

Plate and drizzle some of the Red Wine Béarnaise and serve.

These are a show stopper at a party and when you bite into these I guarantee your guests will be loving them.



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10 Comments to Lamb with Basil Polenta Crust and Eric Ripert's Red Wine Bernaise

  1. Mihai says:

    Later edit: I have just completed the red wine bearnaise (after 2 utterly wrong attempts - burning my butter like the newbie I am). IMHO, the red wine vinegar is unnecessary, as it only makes the sauce sour (perhaps I used the wrong wine - Barbera d'Asti Italian red - but the end result was quite sour to my taste). Apart from that, the overall flavor of the sauce is actually very good.

  2. Mihai-Daniel says:

    Later still: I believe this to be the most relevant advice to making brown butter sauce:

    my 2 cents

    • Benny Benny Doro says:

      Some people find the vinegar adds to much acid but the sauce really is just supposed to barley be apart of the actually meat. if you were dipping the lamb into it that would definitely not give you a good experience. Remember all sauces etc is a taste that you can adjust to what you like best. use less wine, more butter its all about the balance that works for you.,


  3. Mike H says:

    Hi Guys - I am not sure if it's me or not, but the directions above do not seem logical and clear to me when following them regarding the bernaise. Can you reread and let me know if it's me?

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