Wednesday, September 4, 2013

Lamb loin chops with baked polenta

Somehow I've managed to buy the lamb loin chops instead of  lamb rib chops. I was looking for recipes with my lamb rib chops and then when I'm ready BOOM: we are loins!
Not a big deal though. I've figured there won't be any big difference in a preparation itself.
Unfortunately  I don't owe a grill, and mostly all of lamb chops (or loins!) recipes require grilling.
So I combined few techniques and got tender and juicy broiled lamb, which was marinated in pomegranate molasses with lemon juice  and generously seasoned with zaatar and fresh herbs
I served the lamb over a  goat cheese polenta which in this case made a perfect match.
Lamb Loin Chops: 
2 lbs lamb chops ( I had 8 pcs)
2 tbsp pomegranate molasses
2 tbsp lemon juice
3 tbsp olive oil
3 tbsp zaatar (enough to cover both sides of each piece)
chopped fresh herbs: rosemary, basil, tarragon
sea salt
freshly ground black pepper
Take the lamb out of the fridge at least one hour before the cooking time. Make sure it is dry and is at room temperature.
Preheat the oven to a maximum (broiler mark). Meanwhile, mix the olive oil with lemon juice and molasses. Season each piece of lamb generously with zaatar, fresh herbs and salt with pepper then brush with the olive oil mixture. Let it sit for a few minutes, while you are preheating the cast iron (if available) or any other ovenproof skillet.
Once the skillet is hot, sear the lamb loins, approximately 1 minutes per each side. It should be brown. I've just read recently that meat should have rich color at the end. No color= no taste.
Once done searing, put the lamb skillet into the broiler for about 5 minutes (rare), 6-7 minutes (medium rare).
Cover with the foil and let the meat rest  for 10 minutes before serving.

Goat cheese baked polenta:
2 cups polenta grains
7 cups water
1 tsp sea salt
2 tbsp cumin
4 oz goat cheese (or more if you'd like it "goaty")
2 tbsp olive oil
4 tbsp fresh herbs, chopped

You will need to use the cast iron skillet or any other ovenproof dish.
Preheat the oven to 350 degrees Fahrenheit.
In a saucepan bring water to a boil. Slowly stir in polenta, whisking constantly, to omit any lumps.
Reduce the heat to low and keep stirring for about 10 more minutes, scrape the bottom of the pan (as polenta will probably stick to it). When you see the polenta is thickening, add olive oil, cumin, sea salt, goat cheese and 2 tbsp of fresh herbs.
Transfer the mixture to the cast iron skillet and bake for 20 minutes.
Once done baking, sprinkle with remaining (if any) goat cheese and 2 remaining tbsps of fresh herbs.
Done done and done!
As a nice accompaniment for this feast will be fresh vegetables (I had  tomato with cucumbers sprinkled with sea salt and olive oil) or tzatziki sauce or even babaganoush.


  1. wow you are making a progress, soon I will have to go in yr restaurant to try yr food ))))