Food & Drink
Rosemary Lamb Chops with Parmesan Polenta: A Luxurious Pairing for Stags Leap Cabernet
This pairing captures the height of comfort and refinement. Fragrant rosemary-rubbed lamb chops are seared to perfection and served over velvety Parmesan polenta—a dish that’s rustic in preparation but luxurious in flavor. When paired with our Circle Hill and Locked Horns Cabernet Sauvignons from the Stags Leap District, the experience becomes extraordinary. The wines’ silky tannins and concentrated dark and red fruit flavors play beautifully with the richness of the lamb, while the creamy polenta brings balance and texture to each bite. This is an ideal pairing for celebratory dinners, intimate gatherings, or any evening that calls for indulgence and Napa Valley excellence.
- 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
