Lamb Loin Chops with Kale Polenta
Tender, herb-basted lamb loin chops pair effortlessly with creamy kale polenta for a dish that feels both comforting and polished. The vibrant greens and rich pan juices bring a balanced, satisfying finish to every bite.
Lamb Loin Chops with Kale Polenta
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
**USDA recommends the following time and temperature parameters**
Ground Lamb: Internal temperature of 160°F
All Other Cuts: Internal temperature of 145°F, with a 3-minute rest
Ingredients:
- For the Lamb Loin Chops:
- 4 lamb loin chops
- Salt and pepper
- 2 Tbsp high heat oil
- 3 garlic cloves, lightly crushed
- 1 sprig fresh rosemary
- Small bunch fresh thyme
- 2 Tbsp butter
- For the Kale Puree:
- 3 cloves garlic
- 1 bunch Tuscan kale
- 1 tsp Kosher salt
- 1 cup water
- For the Polenta:
- 1 cup polenta
- 2 cups water
- 1 cup milk
- Kale puree (from above)
- ½ cup grated parmesan
- 2 Tbsp mascarpone or cream cheese
- Salt
- Black pepper
Instructions:
- Make Kale Puree:
Strip and chop kale. Boil kale and garlic in salted water for 2 minutes until bright green. Drain and shock in ice water. Squeeze out moisture. Blend with 1 cup water until smooth. Set aside. - Make Polenta:
Bring 1 cup water and 1 cup milk to a boil. Stir in polenta and reduce to low. Add kale puree and stir. Cook for about 20 minutes, stirring often. Add water if needed. When thick and soft, stir in mascarpone and parmesan. Season with salt and pepper. - Sear the Lamb Loin Chops:
Season chops generously with salt and pepper. Heat skillet over medium-high and add oil. Sear chops undisturbed for 4–5 minutes until crust forms. - Butter-Baste:
Flip chops, then add butter, garlic, rosemary, and thyme. Spoon herb butter over lamb until second side is browned and internal temp reaches about 140°F. Lower heat if needed. Rest a few minutes before serving with polenta.
**USDA recommends the following time and temperature parameters**
Ground Lamb: Internal temperature of 160°F
All Other Cuts: Internal temperature of 145°F, with a 3-minute rest
Watch the Class
Meet Your Chef
Our Kitchen Partner
Kitchen Partners
