Lamb Loin Chops With Warm Polenta And Arugula Salad

Recipe Ingredients

		For The Lamb Chops
4		Domestic loin lamb chops, 1 1/2" thick
1 teaspoon	5ml	Chopped rosemary
1 teaspoon	5ml	Chopped sage
1 teaspoon	5ml	Chopped thyme
		Olive oil - as needed
		Salt - to taste
		Freshly-ground black pepper - to taste
		For The Polenta Salad
2 cups	474ml	Chicken stock
1 cup	237ml	Polenta
1/2 teaspoon	2.5ml	Chopped fresh garlic
3 tablespoons	45ml	Grated Parmesan cheese
1 teaspoon	5ml	Chopped fresh parsley
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	474ml	Baby arugula
1/2 cup	118ml	Extra-virgin olive oil
3 tablespoons	45ml	White balsamic vinegar
		For The Sauce
1/4 cup	59ml	Extra-virgin olive oil
2 tablespoons	30ml	Garlic - cut thin slivers
1/2 cup	118ml	Lamb stock*
1 tablespoon	15ml	Soy sauce
		Lemon juice

Recipe Instructions

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

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.

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.

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.

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.

Arrange 2 lamb chops on each plate with some salad and spoon warm sauce over the meat.

This recipe yields 2 servings.

Source:
MELTING POT with Pilar Sanchez - (Show # MP-1A02) - from the TV FOOD NETWORK

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