Ingredients Jump to Instructions ↓

  1. 4 Domestic loin lamb chops,

  2. 1 1/2 inches thick

  3. 1 teaspoon chopped rosemary

  4. 1 teaspoon chopped sage

  5. 1 teaspoon chopped thyme

  6. Olive oil

  7. 2 cups chicken stock

  8. 1 cup polenta

  9. 1/2 teaspoon chopped fresh garlic

  10. 3 tablespoons grated Parmesan cheese

  11. 1 teaspoon chopped fresh parsley

  12. Salt and pepper

  13. 2 cups baby arugula

  14. 1/2 cup extra virgin olive oil

  15. 3 tablespoons white balsamic vinegar

  16. 1/4 cup extra virgin olive oil

  17. 2 tablespoons garlic, cut into thin slivers

  18. 1/2 cup lamb stock*

  19. 1 tablespoon soy sauce

  20. Lemon juice

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Arrange 2 lamb chops on each plate with some salad and spoon warm sauce over the meat.

  6. *Lamb stock is prepared in the same fashion as beef and chicken stock . Consult your cookbook.


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