Herb-Crusted Lamb Chops with Red Wine Reduction and Creamy Polenta

Ingredients

• 8 pieces lamb chops
• 2 tablespoons olive oil
• 1 cup mixed fresh herbs (rosemary, thyme, parsley), finely chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup red wine
• 1 cup beef stock
• 1 tablespoon balsamic vinegar
• 1 tablespoon butter, unsalted
• 1 teaspoon honey

• 1 cup polenta
• 4 cups chicken stock
• 1 cup parmesan cheese, grated
• 2 tablespoons butter
• 1 cup heavy cream
• 1 teaspoon salt

Method

1. 01
   Rub the lamb chops with olive oil, garlic, salt, and pepper. Coat with finely chopped herbs and set aside to marinate for 10 minutes.
2. 02
   Heat a frying pan over medium-high heat. Sear the lamb chops for 3-4 minutes on each side until golden brown and crust forms. Remove from the pan and let rest.
3. 03
   In the same pan, add red wine and deglaze, scraping up any browned bits.
4. 04
   Add beef stock, balsamic vinegar, and honey to the wine. Simmer until the liquid reduces by half, then whisk in butter until glossy.
5. 05
   In a separate pot, bring chicken stock to a boil. Slowly whisk in polenta, reduce heat to low, and cook, stirring often, until thickened.
6. 06
   Stir in parmesan cheese, butter, and heavy cream into the polenta until creamy. Season with salt.
7. 07
   To serve, place a generous spoonful of polenta on each plate, top with lamb chops, and drizzle with red wine reduction.