Sage And Balsamic Lamb Chops

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 5 fresh sage leaves, chopped
• 1/4 cup fresh flat leaf parsley, chopped
• 1 large garlic clove, minced
• salt
• fresh ground black pepper
• 4 lamb loin chops
• 2 1/2 cups chicken broth
• 1 cup milk
• 1 cup canned pumpkin puree
• freshly grated nutmeg
• 3/4 cup quick-cooking polenta
• 1/2 cup grated parmigiano-reggiano cheese, plus more
• parmigiano-reggiano cheese, for garnish
• 2 tablespoons unsalted butter

Recipe

• 1 preheat oven to 375°.
• 2 preheat a large oven-proof skillet over med-high heat with 2 tablespoons oil.
• 3 in a shallow dish, combine the vinegar, sage, parsley, garlic, remaining 1 tablespoon oil, salt, and pepper.
• 4 coat the lamb chops and then place them in the skillet; sear the meat on both sides to caramelize, about 2 minutes on each side.
• 5 transfer the skillet to the oven to finish off, about 8 minutes.
• 6 while the chops are cooking, in a saucepan, combine the chicken stock, milk, and pumpkin; season with about 1/8 teaspoon nutmeg, salt, and pepper.
• 7 place over high heat and bring to a simmer.
• 8 whisk in the polenta and stir until it begins to mass together; add in grated cheese and butter, stirring to combine.
• 9 if polenta is too thick, you can always add more warm chicken stock or milk.
• 10 serve the polenta alongside the lamb chops.
• 11 garnish polenta with extra grated/shaved cheese.