Lamb Chops with a Truffle Manchego Polenta

Impress your date with this delicious and easy dinner for two, double the recipe and impress your family of four. I am bringing Mediterranean flavors that will have your tastebuds exploding, I promise that each component of this dish will have you begging for more.

Manchego is a Spanish cheese that uses sheep's milk. In my polenta, along with white truffle oil I used three different kinds of manchego: raw milk aged, three month mitica, and a six month el trigal (pictured below from left to right.) I love cheese and I went above and beyond, but feel free to just used a regular manchego; parmesan or pecorino also work.

Also feel free to switch out the polenta to grits, it's honestly your preference. Personally, I believe that the polenta compliments the manchego and the lamb, making it a well composed Mediterranean dish.

I promise that my plate was cleared within minutes, literally this recipe was so good. Cooking lamb can be tricky, I just make sure that I season it very well and also let it set at room temperature before cooking so that it cooks evenly. Also, make sure that your lamb pieces are even to insure your cook time can be the same. I frenched my own lamb chops but most of the time, your butcher can do that if you ask.

I topped my dish off with a chimichurri and some caramelized baby onions which brought all the components of this dish together, so feel free to use your favorite chimichurri recipe and caramelize some onions because it will not only elevate your dish but make it taste even better.

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Lamb Chops with a Truffle Manchego Polenta

yields: serves 2 prep time: 15 minutes cook time: 30 minutes

Ingredients:

• 6 lamb chops, frenched and heavily seasoned (salt, pepper, cayenne, garlic powder)

• 2 tblsp. butter

• 2 rosemary sprigs

• 2 garlic cloves

• 2 cups of water

• 1 tsp salt

• 3/4 cup of polenta

• 1/2 cup (or more) of manchego, grated

• 1/3 cup milk

• 2 tblsp unsalted butter, cubed

• 1.5 tblsp white truffle oil, optional

• chimichurri and caramelized onions, optional

Directions:

1. French your lamb chops, if not already done and season heavily and allow to marinate at room temperature for at least 10 minutes.

2. Meanwhile in a pot, bring your water to a boil. Once boiling, add salt and gradually whisk in polenta while bringing heat down to low. Cook until polenta is tender, about 12-15 minutes.

3. Add the cheese, milk, butter, and truffle oil. Season to taste by adding salt and pepper. Keep warm until ready to serve, if it gets too thick add some milk, and if it's too watery add some flour or cornstarch.

4. Put the butter in a pan with the heat at medium high, then add in the lamb chops cooking them at 3-4 minutes per side for medium rare, depending on thickness. I like to flip every minute to insure an even cook, and I throw in the rosemary and garlic half way and baste the chops for more flavor.

5. Serve the lamb chops on top of the polenta, and top it with chimichurri and the caramelized onion and voilà, bon appétit!

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Not only have you impressed your loved one with this dish, but also yourself, I hope you and your tastebuds enjoyed a little Mediterranean flavor!

xoxo

Oliver

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