LAMB LOIN CHOPS WITH WARM POLENTA AND ARUGULA SALAD
Steps:
- 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.
POLENTA CRUSTED LAMB CUTLETS
Make and share this Polenta Crusted Lamb Cutlets recipe from Food.com.
Provided by Terese
Categories Lamb/Sheep
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 220 degrees C.
- Roll lamb cutlets in polenta to give a generous coating.
- Heat frypan to quite hot and add a little oil.
- Place 6 cutlets in the pan and cook until brown, but by no means cook.
- Transfer cutlets to an oven tray.
- Repeat process with the remaining lamb cutlets.
- Bake cutlets for 10 minutes in oven or until lamb is cooked the way you like.
- Serve immediately.
Nutrition Facts : Calories 120.7, Fat 1.2, SaturatedFat 0.2, Sodium 11.7, Carbohydrate 25.6, Fiber 2.4, Sugar 0.2, Protein 2.7
MEDITERRANEAN LAMB SHANKS WITH CREAMY POLENTA
Categories Tomato Braise Sauté Dinner Rosemary Lamb Shank Cornmeal Fall Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in large ovenproof pot over high heat. Add lamb; brown on all sides, about 10 minutes total. Using tongs, transfer lamb to plate. Add 1 tablespoon oil to pot. Add onion, carrots, celery, and garlic. Sauté until vegetables brown and begin to soften, scraping up browned bits, about 10 minutes. Return lamb to pot, pushing gently into vegetables. Add tomatoes, broth, rosemary sprigs, thyme sprigs, and peppercorns. Bring to boil over high heat. Cover pot; transfer to oven. Roast until meat is tender and pulls easily from bone, turning occasionally, about 2 hours.
- Meanwhile, bring 8 cups water and salt to boil in large saucepan over high heat. Gradually whisk in polenta. Reduce heat to medium-low; simmer until thickened and tender, stirring frequently, about 22 minutes. Whisk in butter and minced thyme. Season with salt and pepper.
- Remove lamb and herbs from pot; discard herbs. Place pot over medium-high heat and boil until sauce is slightly thickened, about 5 minutes. Divide polenta among 6 large bowls; top each with 1 lamb shank. Pour sauce over; serve.
LAMB CHOPS WITH POLENTA AND GRILLED SCALLION SAUCE
Grill scallions and jalapeño alongside lamb chops and sliced polenta, then chop them up with fresh basil to make a zesty, spicy, smoky sauce that goes great with everything on the plate. A little bit of that sauce mixed with yogurt becomes an instant salad dressing for the accompanying salad of seasonal greens and cherries.
Provided by Anna Stockwell
Categories Gluten-Free and Fresh Wheat/Gluten-Free Lamb Summer Grill Grill/Barbecue Hominy/Cornmeal/Masa Green Onion/Scallion Basil Lemon Juice Cherry Jalapeño Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season lamb chops with 1 tsp. salt and 1/2 tsp. pepper. Prepare a grill or grill pan for medium-high heat. Brush polenta slices lightly with oil on both sides.
- Working in batches if needed, grill scallions, jalapeño, lamb chops, and polenta slices until lightly charred and an instant-read thermometer inserted into the thickest part of lamb registers 125°F for medium-rare, 2-3 minutes per side. The scallions may take a couple minutes longer; you want them to be nice and tender before you remove them from the grill.
- Finely chop scallions and jalapeño. Transfer to a medium bowl. Add basil, lemon juice, 1/2 cup oil, and 1/2 tsp. salt and whisk to combine. Transfer 1/4 cup scallion sauce to a large bowl and whisk in yogurt and remaining 1/8 tsp. salt. Add lettuce and cherries and gently toss with your hands until thoroughly coated.
- Divide salad among plates. Arrange lamb and polenta alongside, then top both with remaining scallion sauce.
- Do Ahead
- Scallion sauce can be made 2 days ahead. Transfer to an airtight container and chill.
INDIAN LAMB CUTLETS
This aromatic dish will have everyone's mouthwatering
Provided by Good Food team
Categories Dinner, Side dish, Supper
Time 15m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Mix the parmesan and curry powder together. Season the lamb, then press the meat into the cheese mix to coat. Heat the oil in an ovenproof frying pan or heavy baking tray and fry the cutlets for 2 mins on each side to brown.
- Transfer to the oven for 5 mins for medium, or longer for well done. Delicious served with a dollop of tomato chutney and some mash flavoured with chopped coriander.
Nutrition Facts : Calories 611 calories, Fat 50 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 2 grams fiber, Protein 39 grams protein, Sodium 0.81 milligram of sodium
More about "polenta crusted lamb cutlets recipes"
LAMB CHOPS WITH GOAT CHEESE POLENTA - CELEBRATIONS AT …
From celebrationsathomeblog.com
Servings 6Estimated Reading Time 5 minsCategory Main Dish
- Place chops in a large zip lock bag and pour marinade over chops. Seal bag securely and massage marinade into meat.
BALSAMIC GLAZED LAMB CHOPS RECIPE WITH CREAMY POLENTA …
From allourway.com
5/5 (27)Total Time 44 minsCategory Main Course, MeatCalories 754 per serving
- In a small bowl mix together the dried herbs, salt, and pepper. Rub the mixture on both sides of the lamb chops. Place them on a plate, cover and set aside for 30 minutes to absorb the flavors.
- Heat olive oil in a large cast iron skillet over medium-high heat. When oil starts to shimmer, place lamb chops in the hot skillet and cook for about 3 1/2 minutes per side for medium rare (145 F.),Medium (160 F.), Well Done, (170 F.) Use an Instant Read Thermometer to be sure.
- Add shallots to the skillet, and cook them just until browned. Stir in balsamic vinegar, scraping any bits of lamb that stuck to the bottom. Those are yummy pieces! Stir in the chicken stock.
PISTACHIO CRUSTED LAMB CHOPS - WITH RED WINE CHERRY …
From runningtothekitchen.com
Reviews 12Category Main DishesCuisine AmericanTotal Time 32 mins
- Add pistachios, garlic, salt and pepper to a food processor and process until finely chopped. Transfer the mixture onto a plate.
LAMB CHOPS WITH ROSEMARY GRAVY (LOIN CHOPS, …
From recipetineats.com
HERB AND POLENTA CRUSTED LAMB - OLIVE MAGAZINE.
From olivemagazine.com
GARLIC AND HERB CRUSTED LAMB CHOPS RECIPE
From natashaskitchen.com
LAMB CHOPS WITH ROSEMARY AND GARLIC RECIPE - SIMPLY …
From simplyrecipes.com
ROSEMARY AND POLENTA CRUSTED LAMB WITH PURPLE SPROUTING BROCCOLI
From riverford.co.uk
LAMB STEW WITH POLENTA RECIPE - BBC FOOD
From bbc.co.uk
SPICY LAMB CHOPS WITH POLENTA AND BROILED TOMATOES
From rachaelray.com
LAMB SHOULDER WITH POLENTA AND BEANS RECIPE | BON APPéTIT
From bonappetit.com
ROAST RACK OF LAMB RECIPE WITH GARLIC AND HERB CRUST
From themediterraneandish.com
RECIPE: POLENTA CRUSTED LAMB CUTLETS WITH CRUSHED PEAS
From stuff.co.nz
POLENTA-CRUSTED PAN-FRIED LAMB CHOPS WITH HERBED …
From frenchfoodiebaby.com
POLENTA CRUSTED LAMB CUTLETS WITH CRUSHED PEAS AND GREMOLATA …
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love