Lamb Loin Chops With Warm Polenta And Arugula Salad
By á-174942
Ingredients
- FOR THE LAMB CHOPS:
- 4 domestic loin lamb chops, 1 1/2" thick
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped sage
- 1 teaspoon chopped thyme
- Olive oil as needed
- Salt to taste
- Freshly-ground black pepper to taste
- FOR THE POLENTA SALAD:
- 2 cups chicken stock
- 1 cup polenta
- 1/2 teaspoon chopped fresh garlic
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon chopped fresh parsley
- Salt to taste
- Freshly-ground black pepper to taste
- 2 cups baby arugula
- 1/2 cup extra-virgin olive oil
- 3 tablespoons white balsamic vinegar
- FOR THE SAUCE:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons garlic cut thin slivers
- 1/2 cup lamb stock*
- 1 tablespoon soy sauce
- Lemon juice
Details
Servings 2
Preparation
Step 1
* Note: Lamb stock is prepared in the same fashion as beef and chicken stock. Consult your cookbook.
Combine herbs with a drizzle of olive oil and salt and pepper. Rub onto chops. Refrigerate for at least 4 hours or up to 24 hours.
For the Polenta Salad: Bring the stock to a boil. Stir in polenta and lower heat. Continue to stir until bubbling. Add garlic, cheese, parsley and salt and pepper, to taste. Stir well. Pour into a sheet pan lined with parchment paper. Refrigerate for 1 hour.
For the Sauce: Warm olive oil over medium heat until hot but not smoking. Remove from heat and add the garlic slivers. Combine with the lamb stock, soy sauce and a few drops of lemon juice. Keep warm.
Preheat the oven to 450 degrees.
To assemble the plate, invert the polenta onto a cutting board and cut into 1-inch squares. Grill or pan-roast the lamb chops to desired temperature, about 4 minutes on each side for medium-rare. Warm the polenta "croutons" in the oven in a nonstick, ovenproof saute pan. When hot, toss the croutons with the arugula, olive oil, vinegar and salt and pepper.
Arrange 2 lamb chops on each plate with some salad and spoon warm sauce over the meat.
This recipe yields 2 servings.
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