Lamb Loin Chops With Warm Polenta And Arugula Salad
Serves: 4
Callie Medhurst
1 January 1970
Based on User reviews:
60
Spice
48
Sweetness
63
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tsp
Rosemary (chopped)1 tsp
Sage (chopped)1 tsp
Thyme (chopped)1
Salt2 cups
Chicken Stock1 cup
Polenta2 tbsps
Garlic (cut into thin slivers)3 tbsps
Grated Parmesan Cheese1 tsp
Parsley (chopped fresh)1 cup
Virgin Olive Oil (extra)3 tbsps
Balsamic Vinegar (white)1 tbsp
Soy SauceDirections:
1
Combine herbs with a drizzle of olive oil and salt and pepper
2
Rub onto chops
3
Refrigerate for at least 4 hours or up to 24 hours
4
For the Polenta Salad: Bring the stock to a boil
5
Stir in polenta and lower heat
6
Continue to stir until bubbling
7
Add garlic, cheese, parsley and salt and pepper, to taste
8
Stir well
9
Pour into a sheet pan lined with parchment paper
10
Refrigerate for 1 hour
11
For the sauce: Warm olive oil over medium heat until hot but not smoking
12
Remove from heat and add the garlic slivers
13
Combine with the lamb stock, soy sauce and a few drops of lemon juice
14
Keep warm
15
Preheat the oven to 450 degrees To assemble the plate, invert the polenta onto a cutting board and cut into 1-inch squares
16
Grill or pan-roast the lamb chops to desired temperature, about 4 minutes on each side for medium rare
17
Warm the polenta "croutons" in the oven in a nonstick, ovenproof saute pan
18
When hot, toss the croutons with the arugula, olive oil, vinegar and salt and pepper
19
Arrange 2 lamb chops on each plate with some salad and spoon warm sauce over the meat