Cancy knows I like lamb. He found this recipe in one of my Real Simple magazines and decided that he would cook dinner for us on Valentine’s Day. This was soooooo good.
We cheated on the polenta portion of this meal though. Instead of making it fresh we just just took a premade polenta log (found in the pasta section of the grocery store) and sliced it, sprinkled a little parmesan on it, and broiled it until the cheese was browned.
Spend some quality time in the kitchen with your significant other and make this meal. You will love it.
Tuscan Lamb with Garlicky Tomato Sauce & Polenta
1 teaspoon olive oil
8 small lamb loin chops (about 3/4 inch thick; 2 pounds total)
kosher salt and black pepper
2 cloves garlic, sliced
1 28-ounce can diced tomatoes
1/2 cup dry white wine
1 tablespoon fresh rosemary
3/4 cup instant polenta
1 tablespoon unsalted butter
Heat oven to 400° F. Heat the oil in a large ovenproof skillet over medium-high heat. Season the lamb with ½ teaspoon salt and ¼ teaspoon pepper and cook 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 and bring to a boil. Reduce heat and simmer until the sauce begins to thicken, 2 to 3 minutes.
Nestle the lamb in the tomatoes, transfer the skillet to oven, and cook, 10 to 12 minutes for medium-rare.
Meanwhile, in a medium saucepan, bring 3 cups water to a boil. Gradually whisk in the polenta. Cook, whisking frequently, until thickened, 3 to 4 minutes. Whisk in the butter, ½ teaspoon salt, and 1/8 teaspoon pepper. Serve with the lamb and tomato sauce.