Ingredients:

  • 4 Lamb Loin Chops (about 1 inch thick), approximately 6oz/170g each
  • 2 tablespoons Olive Oil, extra virgin (30ml)
  • 4 cloves Garlic, minced
  • 2 tablespoons Fresh Rosemary, chopped (or 2 teaspoons dried)
  • 1 teaspoon Kosher Salt (or sea salt)
  • ½ teaspoon Black Pepper, freshly ground
  • 1 tablespoon Butter, unsalted (15g)
  • 4 cups Chicken Broth (or vegetable broth), low sodium (950ml)
  • 1 cup Polenta, coarse ground (160g)
  • ½ cup Heavy Cream (120ml)
  • ¼ cup Parmesan Cheese, grated (30g)
  • 2 tablespoons Butter, unsalted (30g)
  • Salt and Pepper to taste

Instructions:

  1. Pat the lamb chops dry with paper towels. This is crucial for a good sear!
  2. In a small bowl, combine olive oil, minced garlic, rosemary, salt, and pepper. Rub this mixture all over the lamb chops.
  3. Bring the chicken broth to a boil in the saucepan. Gradually whisk in the polenta. Reduce heat to low and simmer, stirring frequently, until the polenta is thick and creamy (about 20-25 minutes).
  4. Heat the large skillet over medium-high heat until smoking hot. Add the marinated lamb chops and sear for 3-4 minutes per side for medium-rare (adjust cooking time based on desired doneness and thickness). Add butter to the pan in the last minute of cooking, tilting the pan to baste the chops.
  5. Remove the lamb chops from the skillet and let them rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender chop.
  6. Stir in the heavy cream, Parmesan cheese, and butter into the cooked polenta. Season with salt and pepper to taste.
  7. Spoon the creamy polenta onto plates. Top with the seared lamb chops. Garnish with fresh rosemary, if desired.