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1 tbsp fennel seeds
Pinch five spice
1 clove garlic
3 lamb racks (9 cutlets on each), French trimmed
50ml olive oil, plus 1 tbsp extra
250g Kalamata olives, deseeded, halved
1 shallot, finely chopped

1L chicken stock
100g butter
100ml cream
200g fine polenta
80g grated parmesan
Salt and pepper

½ bunch flat leaf parsley, washed, drained, chopped
2 lemons, zest reserved
½ clove garlic, chopped
Black pepper and sea salt, to taste

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 200°C.

Toast the fennel and five spice in a dry, clean frying pan until fragrant. Using a mortar and pestle, grind the toasted spices, garlic, and salt and pepper until smooth. Rub onto the lamb racks and set aside.

Heat a heavy based frying pan until hot. Add the oil and the lamb racks and fry, on all sides, for a couple of minutes until sealed. Place lamb in the oven and cook for 8-16 minutes or until cooked to your liking. Remove from oven and set aside to rest.

To make the polenta, in a saucepan, heat the stock, butter and cream, and bring to the boil. Constantly whisking, gradually add the polenta. As the mixture becomes thicker, reduce heat to low and continue to stir for a further 5 minutes. Add the parmesan, season to taste, and set aside for later.

Combine the olive, shallot and extra oil in a bowl. Set aside.

To make the gremolata, combine the lemon zest, parsley and garlic in bowl. Season to taste and set aside.

Warm five serving plates in an oven. Carve the lamb racks into three cutlets each. Divide the polenta among plates, top each with 3 cutlets, and sprinkle with the olives and gremolata. Drizzle with olive oil and serve.