Italian Inspired Lamb Chops with Polenta

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use any lamb leg steak (also called a sirloin chop) measuring 3 ounces of meat per person as one serving
Tenderizing lean meat – a tip from https://www.tastingtable.com/cook/national/baking-soda-meat-tenderizer-cooks-illustrated

  • Dissolve baking soda in water (for every 12 ounces of meat, use 1 teaspoon of baking soda and ½ cup of water).
  • Soak the meat in the solution for at least 15 minutes.
  • Remove and rinse.

American Lamb Board temperature cooking chart: http://www.americanlamb.com/lamb-cooking-temperature-chart/

Print Recipe
 Italian Inspired Lamb Chops with Polenta
I pre-tenderized the meat with a soak in Baking Soda and water. After 30 minutes, I stewed the chop with the sauce to cook. I sliced the steak before plating.
Prep Time 20 min
Cook Time 20 min
Passive Time 5 min
Servings
people
Ingredients
Prep Time 20 min
Cook Time 20 min
Passive Time 5 min
Servings
people
Ingredients
Instructions
How to Make It
  1. Heat the oil in a large skillet over medium-high heat. Season the chops with ½ teaspoon salt and ¼ teaspoon pepper. Cook the chops until browned, 2 to 3 minutes per side. Transfer to a plate. Discard all but 1 tablespoon of the drippings. Add the garlic to the drippings and cook, stirring, until fragrant, 30 seconds. Add the tomatoes, wine, rosemary, and ¼ teaspoon each salt and pepper; bring to a boil. Reduce heat and simmer until the sauce begins to thicken, 2 to 3 minutes.
  2. Meanwhile, in a 3-quart saucepan, bring 3 cups water with 1/4 cup honey to a boil.
  3. Back at the tomato wine sauce, add the chops in the skillet and place on medium to low heat. At this point we added raw broccoli to the skillet before we covered it. Cover the skillet with a lid and cook 10 to 12 minutes for medium-rare or use a meat thermometer to check for desired doneness. 145 °F (medium rare), 160 °F (medium), or 170 °F (well done)
  4. By this time your water may be boiling. Gradually whisk in the polenta. Whisking frequently, on a light rolling boil until thickened, 3 to 4 minutes. Be careful polenta does not splash on you and cause a burn. Turn off heat and cover until you are ready to serve.
Make Ahead
  1. Tenderize the steak ahead of starting this recipe.
Recipe Notes

adding seasonal veggies such as broccoli, collards, Brussel sprouts, or squash are a great option for a one-dish meal

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