Rack of Lamb with Spicy Polenta and Vegetable Terrine – Fustini's Oils & Vinegars

Ingredients

• 1 rack of lamb
• 1 garlic clove, minced
• 1/2 teaspoon mustard seeds, lightly toasted
• 1 tablespoon Dijon mustard
• 1 tablespoon Fustinis Garlic olive oil
• salt and pepper
• 1 sweet potato, sliced thin
• 1/2 butternut squash, peeled, sliced thin
• 1/2 fennel bulb, sliced thin
• 1 turnip, peeled, sliced thin
• 1/2 celery root, peeled, sliced thin
• 1 russet potato, peeled, sliced thin
• 1/2 cup vegetable oil
• 1/2 cup lamb stock
• 1/2 cup white wine
• 1 teaspoon Dijon mustard
• 2 tablespoons Fustini's Sicilian Lemon balsamic
• 2 tablespoons butter
• 1 bunch mint
• 1/4 cup sugar
• 1/4 cup Fustini's Sicilian Lemon balsamic
• 2 jalapenos, seeded, roughly chopped
• 2 cups chicken or vegetable stock
• 1 cup water
• pinch Kosher salt
• 1 cup polenta or corn grits
• 1 tablespoon butter
• 1 tablespoon Fustini's Cayenne Crush olive oil
• 2 tablespoons sour cream
• 1 jalapeno, seeded and minced
• 3 scallions, sliced thin