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Rack Of Lamb With Cranberry-Tangerine Sauce, Braised Red Chard, Creamy Polenta With Sage And Pancetta Recipe

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Ingredients for 4 servings

1 tablespoon extra-virgin olive oil, 1 turn of the pan

1 small onion, chopped

2 tablespoons chopped fresh sage leaves, 3 sprigs

2 handfuls golden raisins

2 tablespoons butter, cut into small pieces

1/2 teaspoon freshly grated nutmeg, eyeball it

4 slices pancetta, available at deli counter, sliced like bacon, chopped

salt and pepper

1 cup cranberry juice concentrate, available on canned and bottled juice aisle

1/2 cup chicken stock

1/2 cup dried sweetened cranberries, a couple of handfuls (recommended: Craisins brand name

2 racks of lamb, ask the butcher to trim and French, about 2 3/4 to 3 pounds total

Extra-virgin olive oil, for drizzling

4 tangerines, zested and juiced

1 cup quick cooking polenta, available on Italian foods or specialty aisles of market

3 cups chicken stock

1 cup vegetable stock

Coarse salt and freshly ground pepper

5 cups cleaned, coarsely chopped red Swiss chard, the yield of 1 large bunch

10 blades fresh chives, snipped or finely chopped

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