Food & Drink
Rosemary Lamb Chops with Parmesan Polenta
The supple, lush tannins of our Circle Hill Cabernet Sauvignon and Locked Horns Cabernet Sauvignon pair beautifully with the natural fattiness of the lamb, enhancing the dark and red fruit characters of this delectable wine.
- 8 rib lamb chops
- Kosher salt
- freshly ground black pepper
- 2 tablespoons coarsely chopped fresh rosemary + sprigs of rosemary for garnish
- 8 cups cooked polenta
- 8 tablespoons butter, sliced into tabs
- 1 cup shredded parmesan
- 3 tablespoon olive oil
Remove lamb chops from the refrigerator. In medium mixing bowl, generously season lamb chops with salt and pepper along with chopped rosemary. Set chops aside and allow them to come to room temp before cooking.
In the meantime, prepare your polenta according to the instructions on the package. Stir in butter and season with salt and pepper to taste. Then stir in parmesan. Keep warm as you sear your lamb chops.
Heat a large cast iron skillet over medium-high heat until just smoking. Add oil, then sear chops for 3ish minutes per side, until medium rare.
Mound polenta into low bowls, top each bowl with seared chops and a sprig of rosemary for garnish.
Serves 4 | Wine Pairing: Circle Hill Cabernet Sauvignon
