Recipe courtesy of Pilar Sanchez

Lamb Loin Chops with Warm Polenta and Arugula Salad

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  • Total: 4 hr 25 min
  • Prep: 4 hr 10 min
  • Cook: 15 min
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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, see Cook's Notes

1 tablespoon soy sauce

Lemon juice


  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. 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.
  3. 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.
  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.

Cook’s Note

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