Skillet Seared Rack of Colorado Lamb with Sun Dried Tomato & Goat Cheese Polenta

For the rack:
2-12 ounce Colorado lamb racks (4-5 bones), trimmed and frenched
4 ounces Dijon mustard
1 teaspoon each fresh basil, oregano, and thyme leaves
1/4 teaspoon fresh rosemary
1/4 teaspoon fresh tarragon
sea salt & fresh ground black pepper to taste

Combine Dijon & fresh herbs in food processor; puree til herbs are co,mpletely blended and Dijon is bright green.

Pre-heat cast iron skillet; add enough olive oil to coat bottom of skillet; season racks with salt & pepper and saut in skillet, browning completely; brush liberally with the herb mustard blend and roast in oven to desired temperature.

For the polenta:
1 cup whole milk
2 ounces polenta
1 ounce chevre (goat cheese)
1/2 tablespoon julienned sun dried tomatoes
sea salt & fresh ground black pepper to taste
pinch of chopped fresh rosemary

Bring milk to boil; add polenta, reduce heat & stir until thick; fold in remaining ingredients and season to taste. Reserve for service.

For the sun dried tomato & sage demi glace:
1-cup lamb demi
2 ounces cabernet sauvignon
1-teaspoon shallot, peeled & julienned
1 pinch chopped fresh sage leaves
1 sprig fresh thyme
1-teaspoon sun dried tomato
Pinch of whole black peppercorn
Soft butter

Remove lamb from skillet and hold for service; place skillet over open flame and saut shallots, sage, sun dried tomato, thyme, and black peppercorns; deglaze with cabernet; add lamb demi; reduce by half and finish with a dollop of soft butter

To finish:
Spoon polenta onto middle of two warm dinner plates
Cut lamb racks into single bone chops and fan out, using the polenta for height
Ladle demi over chops and serve.