Roasted tomatoes, pan-fried polenta cubes, lamb bonbon with date butter and tarragon

Serves : 4

Preparation time: 70 minutes

Cooking time : about 25 minutes

The lamb

• ½ bunch tarragon
• 250 ml (1 cup) unsalted butter
• 125 ml (1/2 cup) Medjool Natural Delights dates, pitted
• 16 Québec lamb chops
• 60 ml (1/4 cup) Mycryo cocoa butter (Cacao Barry)
• salt and pepper to taste

1. In food processor or hand blender, purée tarragon, butter and dates until smooth. Season to taste with salt and pepper.
2. In a bowl, sprinkle lamb chops with salt, pepper and Mycryo butter.
3. In a very hot, fat-free frying pan, over high heat, sear the chops on the fat side.
4. Then sear the meat for 1 minute on each side.
5. When the chops are nicely colored and the fat is crispy, add a few spoonfuls of the date butter prepared to coat the chops to the bottom of the pan.

The polenta

• 250 ml (1 cup) 2% milk
• 250 ml (1 cup) 35% cream
• 500 ml (2 cups) low-salt chicken broth
• 2 garlic cloves, chopped
• 2 sprigs thyme
• 250 ml (1 cup) medium cornmeal
• 45 ml (3 tbsp.) butter
• 100 gr (3 1/2 oz) Reggiano Parmesan, grated
• 100 g (3 1/2 oz) flour (sufficient quantity)
• 3 eggs, beaten with a fork
• 100 gr (3 1/2 oz) breadcrumbs (sufficient quantity)
• salt and pepper to taste

1. In a saucepan, bring the milk, cream, stock, garlic, thyme, salt and pepper to the boil.
2. Strain and return the liquid to the saucepan.
3. Over very low heat, pour the semolina into the saucepan, stirring constantly for about 10 minutes, just long enough for the semolina to absorb the liquid.
4. Remove from the heat and stir in the butter and Parmesan. Check seasoning.
5. On a baking sheet covered with cling film, spread the polenta to a thickness of around 5 to 6 cm (2 to 2.5 in.). Refrigerate for at least 1 hour.
6. Preheat fryer oil to 190° C (375° F).
7. Cut the polenta sheet into identical-sized cubes (e.g. 2.5“ x 2.5” x 2.5").
8. Prepare a bowl of flour, a bowl of beaten eggs and a final bowl of breadcrumbs.
9. Roll each polenta cube in the flour, then in the beaten eggs and finally in the breadcrumbs.
10. Dip the breaded cubes in the oil of the deep fryer until nicely colored.
11. Keep warm in the oven or serve immediately.

Roasted tomatoes

• 20 cherry tomatoes
• 30 ml (2 tbsp.) oil
• 1 pinch herbes de Provence blend
• Salt and pepper to taste

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a bowl, coat tomatoes with oil, herbes de Provence, salt and pepper.
3. On a baking sheet lined with a silicone mat, arrange the tomatoes and bake for 8 minutes.