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| Seared Loin Lamb Chops With Olives and Soft Polenta |
| 8 thick-cut loin lamb chops |
| (about 21/2 pounds total), each tied with butcher's twine |
| I cup coarsely chopped pitted black olives |
| 1/4 teaspoon red-pepper flakes |
| Kosher salt and freshly ground black pepper to taste |
| Soft polenta (see recipe) for serving. |
| 1. Place the loin chops in a shallow dish. In a small bowl, combine the olives, oil, zest and pepper |
| flakes and pour over the chops. Cover and refrigerate for at least 2 hours and up to 24. |
| 2. When ready to cook, remove the chops from the marinade and place on a plate. Transfer the |
| marinade to a small saucepan and |
| set aside. Preheat a charcoal grill or the broiler. Season the chops generously on all sides with |
| salt and pepper and grill or broil 4 inches from the heat, turning once, until they are very browned |
| and have reached the desired doneness, about 4 minutes per side for medium rare. |
| 3. Meanwhile, place the marinade over medium heat and cook just until the oil bubbles. Place a |
| scoop of warm polenta on each of 4 plates and top with 2 chops. With a slotted spoon, remove the |
| olives from the 'warmed marinade and sprinkle them over the chops. (Discard the marinade.) Serve |
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