Colorado lamb is unique in texture, size and flavor. They are free roaming in their natural habitat here in Colorado, as ranchers herd them from one high-mountain pasture to another. The lamb feed off the land and the cool mountain-spring water before going to market. The key to great-tasting lamb is the rest time before serving; let lamb rest 5 minutes in a warm place before serving. Serves 3.

For the lamb
Four-bone loin-end rack of Colorado lamb
Salt and pepper
Canola oil

Season lamb well with salt and pepper and sear on all sides in a pan with canola oil or on the grill. Finish by roasting in an oven set at 325 degrees and cook until the internal temperature is 130 to 135 degrees for medium. We use high-tech thermometers, called thermo pens, from www.thermoworks.com.

For the polenta

I use organic stone-ground white polenta; by stone grinding organic polenta, the natural nutritious germs are left intact.

1 cup soft white polenta
2 quarts chicken stock
2 cups milk
1 bay leaf
1 tablespoon Kosher salt
1 pound stone-ground white corn grits
4 ounces whole butter pieces, chilled

Combine the polenta, stock, milk, bay leaf and salt. Slowly bring to a boil, then add grits in a steady stream while stirring continuously. Lower the heat to simmer the grits and cook until tender,
stirring frequently. The cooking time will vary depending upon the grits but is typically about 30 to 40 minutes. Keep simmering and stirring until tender, adding more milk, if necessary, to keep them creamy. When tender, add the butter and stir it in completely. Keep the cooked grits in a bain marie for service and thin them out periodically, as necessary, using a small amount of milk.

For the chutney
1 tablespoon shallots, diced small
1 tablespoon butter
1 tablespoon local honey
1⁄2 cup apricots, diced
2 ounces organic apple juice
1⁄2 cup Beaumes de Venise (Muscat wine)
Sweat the shallots in the butter and honey until translucent.
Add apricots, apple juice and wine. Cook until tender. If chutney becomes too thick while cooking, add more juice or water.

For the Rosemary Sauce
2 cups onions, diced large
1 cup carrots, diced large
1 garlic clove, whole
1-2 tablespoons vegetable oil
1⁄2 cup celery, diced
2 cups red wine (cabernet or zinfandel)
1⁄8 pound rosemary sprigs
5 thyme sprigs
1 cup demi-glace (you can find it in your local gourmet store)
3 cups chicken stock (organic unseasoned)
1 tablespoon black peppercorns, whole
Salt and pepper

Caramelize the onions, carrots and garlic in vegetable oil. Add the celery and deglaze the pan with the wine. Cook for 2 minutes on low heat. Add the remaining ingredients and simmer for 1 hour. Skim the sauce for impurities that rise to the top. Strain through a chinois sieve and season to taste with salt and pepper.