Baby Lamb Chops with Creamy Polenta and Oven Roasted Cherry Tomatoes

Baby Lamb Chops


Yield: Serves 8


Ingredients:


16 baby lamp chops
6 sprigs chopped fresh thyme
2 T dried porcini salt
Freshly ground pepper to taste


For the polenta:


3 c chicken stock
3 c heavy cream
13 oz polenta

2 oz shredded parmesan cheese
4 T unsalted butter
8 oz mascarpone cheese
Kosher salt
Freshly ground black pepper


For the roasted cherry tomatoes:


40-50 cherry tomatoes, on the vine
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
Pinch sugar
2 T chopped fresh thyme 


For the broccoli rabe:


1 lb broccoli rabe
1 head garlic, cloves thinly sliced
Kosher salt
Freshly ground black pepper
Extra virgin olive oil
Juice of ½ a lemon


For the balsamic reduction:


24 oz balsamic vinegar (1 large bottle)


Procedure:


1. Rub the lamb chops with porcini, freshly ground black pepper, and chopped thyme. Let rest and come to room temperature before pan searing.


2. Place the balsamic in russe over heat. Reduce until thick and syrupy in consistency. 


3. Gently toss the cherry tomatoes with olive oil, chopped thyme leaves, and salt and pepper to taste. Roast at 400 degrees Fahrenheit for approximately ten minutes, or until the tomatoes begins to plump and burst.


4. Bring the chicken stock and cream to a boil. Stir in the polenta, and stir with a wooden spoon until it begins to thicken significantly. Remove from heat. Add parmesan cheese, butter, mascarpone cheese, and salt and pepper to taste. Keep warm for service.


5. Soften the thinly sliced garlic in some olive oil, but do not brown. Add the broccoli rabe, and sauté until wilted but retaining significant crunch. When done cooking, squeeze with the juice of ½ a lemon and season to taste with salt and pepper. Alternately, you can cook the broccoli rabe a lánglaise (in plenty of boiling salted water), making sure to refresh in ice water, and then sauté it. 


6. Pan sear the lamb chops 1-2 minutes each side for rare to medium-rare doneness, depending on thickness.


7. Plate two lamb chops resting against some polenta. Nestle the broccoli rabe in front of the two chops, and place approximately 5 cherry tomatoes (still on the vine) off to the side. Garnish with dots or drizzles of the balsamic reduction.