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Rosemary Lamb Chops
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Rosemary Lamb Chops with Parmesan Polenta

Recipe Date: January 17, 2023
Yield: 4 Servings
Prep: PT20M 20 minutes | Cook: 30 Minutes
Total Time: PT50M 50 Minutes
Difficulty: Medium
Measurements: Imperial (US)

The supple, lush tannins of our Circle Hill Cabernet Sauvignon pair beautifully with the natural fattiness of the lamb, enhancing the dark and red fruit characters of this delectable wine.

Ingredients

Ingredients:

  • 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

Preparation

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

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