This is a print preview of "Lamb Loin Chops With Warm Polenta And Arugula Salad" recipe.

Lamb Loin Chops With Warm Polenta And Arugula Salad Recipe
by Global Cookbook

Lamb Loin Chops With Warm Polenta And Arugula Salad
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  Servings: 2

Ingredients

  • 4 x domestic loin lamb chops, 1 1/2" thick
  • 1 tsp minced rosemary
  • 1 tsp minced sage
  • 1 tsp minced thyme Extra virgin olive oil as needed Salt to taste Freshly-grnd black pepper to taste
  • 2 c. chicken stock
  • 1 c. polenta
  • 1/2 tsp minced fresh garlic
  • 3 Tbsp. grated Parmesan cheese
  • 1 tsp minced fresh parsley Salt to taste Freshly-grnd black pepper to taste
  • 2 c. baby arugula
  • 1/2 c. extra-virgin extra virgin olive oil
  • 3 Tbsp. white balsamic vinegar
  • 1/4 c. extra-virgin extra virgin olive oil
  • 2 Tbsp. garlic cut thin slivers
  • 1/2 c. lamb stock*
  • 1 Tbsp. soy sauce Lemon juice

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.