Lamb Loin Chops with Warm Polenta and Arugula Salad (Pilar Sanchez) |
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Prep Time: 250 Minutes Cook Time: 15 Minutes |
Ready In: 265 Minutes Servings: 1 |
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Ingredients:
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 |
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 |
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 |
Directions:
1. For the Lamb Chops:
2. 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.
3. For the Polenta Salad:
4. 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.
5. For the sauce:
6. 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.
7. 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.
8. Arrange 2 lamb chops on each plate with some salad and spoon warm sauce over the meat.
9. *Lamb stock is prepared in the same fashion as beef and chicken stock. Consult your cookbook.
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