Lamb Loin Chops With Warm Polenta And Arugula Salad

Directions

1. * Note: Lamb stock is prepared in the same fashion as beef and chicken stock. Consult your cookbook.
2. Combine herbs with a drizzle of extra virgin olive oil and salt and pepper. Rub onto chops. Chill for at least 4 hrs or possibly up to 24 hrs.
3. For the Polenta Salad: Bring the stock to a boil. Stir in polenta and lower heat. Continue to stir till bubbling. Add in garlic, cheese, parsley and salt and pepper, to taste. Stir well. Pour into a sheet pan lined with parchment paper. Chill for 1 hour.
4. For the Sauce: Hot extra virgin olive oil over medium heat till warm but not smoking. Remove from heat and add in the garlic slivers. Combine with the lamb stock, soy sauce and a few drops of lemon juice. Keep hot.
5. Preheat the oven to 450 degrees.
6. To assemble the plate, invert the polenta onto a cutting board and cut into 1-inch squares. Grill or possibly pan-roast the lamb chops to desired temperature, about 4 min on each side for medium-rare. Hot the polenta "croutons" in the oven in a nonstick, ovenproof saute/fry pan. When warm, toss the croutons with the arugula, extra virgin olive oil, vinegar and salt and pepper.
7. Arrange 2 lamb chops on each plate with some salad and spoon hot sauce over the meat.
8. This recipe yields 2 servings.