Lamb Chops with Cheese Polenta

Ingredients

• 8 small lamb chops
• 4 tbsp olive oil
• 2 peeled garlic cloves
• 1 lime (unprocessed)
• 1 bay leaf
• Salt
• freshly ground pepper
• clarified butter (for frying)
• 1 tbsp butter
• 1 Shallot
• 125 g instant polenta
• 350 ml vegetable broth
• 100 g blue cheese (e.g., Bavaria Blu)

Instructions

1. 1.

   Place the lamb chops close together in a bowl.

2. 2.

   Whisk olive oil with finely chopped garlic, grated lime zest and juice, bay leaf, salt and pepper; season and spread this marinade over the meat. Cover and let sit 1–2 hours, turning once.

3. 3.

   Melt butter in a pan, peel and dice shallot, sauté in butter. Stir in polenta, deglaze with broth, cook while stirring occasionally until it thickens and expands for about 10 minutes. Cut blue cheese into small pieces.

4. 4.

   Heat clarified butter in a skillet and sear the drained lamb chops on both sides for 3–4 minutes each to achieve a crisp exterior.

5. 5.

   Stir the cheese into the hot polenta. Plate the polenta with the lamb chops on top.