Jazz it up

With the price of meat, especially lamb, it’s not an ingredient we get to enjoy often, so when I see them on sale I will buy and freeze if I’m not planning on serving them right away. Some people find the bones in loin chops bothersome, but we are used to eating meat on the bone and actually enjoy chewing the meat around the bones. I often make this polenta at home because it is quick and easy and delicious. I like to make it with Pecorino cheese, but switched it up with the feta for the lamb. Be careful when salting the polenta because the cheese is already salty; some fresh herbs added at the end is lovely too. If you’re not likely to use up the rosemary in the marinade then don’t purchase it, use thyme instead. I have dried rosemary from my garden so I don’t have to purchase it. I kept the vinaigrette simple, but you can jazz it up with some sun-dried tomatoes, roasted garlic cloves, or even anchovy—lamb can take strong flavours. This vinaigrette is also good with fish like cod or salmon, and chicken. Make extra to keep in the fridge and drizzle it over canned tuna with greens for a fast meal when you need it.

Lamb chops with polenta and black olive vinaigrette

8 2-inch thick loin chops

1 tablespoon chopped rosemary

1 tablespoon minced garlic

2 tablespoons olive oil

1/3 cup pitted kalamata olives, coarsely chopped

1/3 cup olive oil

1 lemon, zest and juice, to taste

1/4 teaspoon dried chili flakes

Kosher salt and freshly ground black pepper

2 cups water

1 cup milk

3/4 cup cornmeal

3 tablespoons butter

1/3 cup freshly grated parmesan

1/3 cup diced feta

In a dish big enough to lay the chops in a single layer, combine rosemary, garlic and oil. Lay the chops in the marinade and turn a few times to coat. Cover and put in fridge for one hour or longer. Let chops sit at room temperature 30 minutes before cooking. In a small bowl, whisk together olives, oil, lemon zest and juice, and chilies. Season with salt and pepper. Set aside. Heat a large cast iron pan over high heat, season chops with salt and pepper. Sear chops, turning when browned, until internal temp is 125°F, about 8-10 minutes. Remove from pan and let chops rest 10 minutes, loosely covered with foil. Bring water and milk to a boil in medium pot and add salt. Slowly whisk in cornmeal and turn heat down to medium-low. Cook, stirring constantly for 5-7 minutes until polenta starts to thicken. Stir in butter and cheeses until combined. Taste and then season polenta with salt and pepper. To serve, spoon polenta on plate, top with chops and drizzle vinaigrette on top.