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
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:
- 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
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:
- 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
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.