Honey Garlic Lamb Chops Over Creamy Parmesan Polenta
This elegant yet comforting dish pairs succulent, glazed lamb chops with smooth, cheesy polenta. It’s restaurant-quality but surprisingly simple to make at home.
Ingredients
For the Lamb Chops:
· 8 lamb loin chops (about 1 inch thick)
· Salt and freshly ground black pepper
· 2 tbsp olive oil
· 4 cloves garlic, minced
· ⅓ cup (80 ml) honey
· ¼ cup (60 ml) soy sauce (or tamari for gluten-free)
· 2 tbsp balsamic vinegar
· 1 tbsp fresh rosemary, chopped
· ½ tsp red pepper flakes (optional)
· 1 tbsp butter, for finishing
For the Creamy Parmesan Polenta:
· 4 cups (950 ml) chicken or vegetable broth
· 1 cup (170 g) coarse polenta (cornmeal)
· ½ cup (50 g) grated Parmesan cheese
· ¼ cup (60 ml) heavy cream or whole milk
· 2 tbsp butter
· Salt and white pepper to taste
For Garnish (optional):
· Fresh rosemary sprigs
· Grated Parmesan
· Cracked black pepper
Instructions
1. Marinate the Lamb Chops (optional but recommended):
· In a bowl, whisk together honey, soy sauce, balsamic vinegar, minced garlic, rosemary, and red pepper flakes.
· Season lamb chops with salt and pepper, then place in a shallow dish or resealable bag with half of the honey-garlic sauce. Reserve the other half for cooking.
· Marinate at room temperature for 20–30 minutes, or refrigerate for up to 2 hours.
2. Make the Polenta:
· Bring broth to a boil in a medium saucepan.
· Gradually whisk in polenta in a steady stream to avoid lumps.
· Reduce heat to low and simmer, stirring frequently with a wooden spoon, for 25–30 minutes, until thick and creamy. If it thickens too quickly, add a splash of water or extra broth.
· Stir in butter, Parmesan, and cream. Season with salt and white pepper.
· Cover and keep warm on low heat, stirring occasionally.
3. Cook the Lamb Chops:
· Heat olive oil in a large skillet over medium-high heat.
· Remove chops from marinade (discard used marinade) and pat dry. This helps achieve a good sear.
· Sear chops for 3–4 minutes per side for medium-rare (internal temperature 57°C/135°F), or to your preference.
· Remove chops to a plate and tent with foil to rest.
4. Make the Glaze:
· Reduce heat to medium. Add the reserved honey-garlic sauce to the skillet.
· Simmer for 3–4 minutes until slightly reduced and glossy.
· Stir in 1 tbsp butter until melted and incorporated.
5. Serve:
· Spoon a generous bed of polenta onto plates or a platter.
· Arrange lamb chops over the polenta.
· Drizzle with the honey-garlic glaze from the pan.
· Garnish with extra rosemary, Parmesan, and cracked pepper.
Tips:
· Lamb Doneness Guide:
· Medium-rare: 57°C (135°F)
· Medium: 63°C (145°F)
· Well-done: 68°C (155°F)
· Let the chops rest for 5 minutes before serving to keep them juicy.
· For a thicker glaze, mix 1 tsp cornstarch with 1 tbsp water and whisk into the sauce while simmering.
· Polenta can be made ahead and gently reheated with a splash of broth or milk to loosen.
Enjoy this luxurious, flavor-packed meal with a side of roasted asparagus or a simple arugula salad tossed with lemon vinaigrette.