The Atlanta Journal-Constitution
HERB CRUSTED LAMB WITH POLENTA
Lamb is not a typical Caribbean dish, but the flavors of the rub have made it a crowd-pleaser.
FOR THE POLENTA:
3 tablespoons garlic, minced 3 tablespoons salted butter
2 cups heavy cream, plus extra as
needed
1 cup of milk, plus extra as needed 3 thyme stems
1 large rosemary stem
1 1/2 cups polenta
Salt to taste
In a large sauce pot over medium heat, saute garlic and butter for 2-3 minutes. Pour heavy cream and milk into pot and bring to a rolling boil. Add thyme and rosemary. Bring to a boil, again, and slowly whisk in polenta. Turn heat to low and cook until the grains have become soft, about 30 minutes. Add extra heavy cream or milk as necessary to produce the desired viscosity and add salt to taste.
FOR THE LAMB:
4 tablespoons olive oil
4 large bone-in lamb chops
For the lamb rub:
2 teaspoons salt
1 tablespoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground allspice 1 teaspoon Mexican chili powder
In a small container, mix salt, cumin, coriander, allspice and chili powder together with a fork until incorporated and set aside.
Heat oven to 400 degrees.
In a large pan over high heat, add olive oil and wait until it becomes smoky. Place lamb chops in pan and sear on each side, rotating chops approximately every 1-2 minutes.
Each side should reach a caramelized brown color. Once all sides are browned, place chops on a baking sheet with a wire rack and finish in the oven until desired internal temperature registers with a meat thermometer: rare (115-120 degrees); medium-rare (125 degrees); medium (130 degrees).
Remove chops from the oven and let rest at room temperature for 5 minutes.
To serve, moderately dust lamb chops with rub blend and plate with polenta.
Serves 4.
Per serving: 881 calories (percent of calories from fat, 83), 21 grams protein, 18 grams carbohydrates, 2 grams fiber, 82 grams total fat (43 grams saturated), 219 milligrams cholesterol, 885 milligrams sodium.