Lamb Loin Chops with Warm Polenta and Arugula Salad

Total Time:
4 hr 25 min
4 hr 10 min
15 min
  • For the Lamb Chops:
  • 4 Domestic loin lamb chops, 1 1/2 inches thick
  • 1 teaspoon chopped rosemary
  • 1 teaspoon chopped sage
  • 1 teaspoon chopped thyme
  • Olive oil
  • Salt and pepper
  • 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 and pepper
  • 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 into thin slivers
  • 1/2 cup lamb stock*
  • 1 tablespoon soy sauce
  • Lemon juice
For the Lamb Chops:
  • 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.

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

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