Rack of Lamb with Cranberry-Tangerine Sauce, Braised Red Chard, Creamy Polenta with Sage and Pancetta

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Lamb:

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

Coarse salt and freshly ground pepper

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

4 tangerines, zested and juiced

1/2 cup chicken stock

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

Chard:

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

1 small onion, chopped

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

1 cup vegetable stock

2 handfuls golden raisins

Salt and pepper

1/2 teaspoon freshly grated nutmeg, eyeball it

Polenta:

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

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

3 cups chicken stock

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

2 tablespoons chopped fresh sage leaves, 3 sprigs

2 tablespoons butter, cut into small pieces

Salt and pepper

10 blades fresh chives, snipped or finely chopped