Lamb Chops with Noord Hollander Polenta Diamonds

Ingredients

• 1280 g lamb chops (16 lamb chops)
• 100 ml red wine
• 2 tbsp balsamic cream
• 2 tbsp olive oil
• coarse Sea salt
• mixed coarsely ground pepper
• 2 shallots
• 400 ml lamb stock
• 60 ml port wine
• 250 ml milk
• Salt
• freshly ground pepper
• 180 g polenta (cornmeal)
• fat (for the pan)
• 150 g Noord Hollander Premium Gouda (creamy and spicy)
• 2 tbsp Vegetable oil
• 2 tbsp sauce thickener
• a few sliced thyme leaves
• a few dried lavender buds

Instructions

1. 1.

   Wash and pat lamb chops dry. Mix red wine, balsamic cream, olive oil, salt, and pepper; brush the chops with the mixture and marinate. Peel shallots, finely dice them, simmer with lamb stock and port wine, reduce slightly, then strain through a sieve.

2. 2.

   Boil milk, 250 ml water, salt, and pepper; stir in cornmeal and let it soak for 15 minutes. Spread half of the cornmeal in a greased baking dish. Grate cheese finely, sprinkle over half of the cornmeal, cover with remaining cornmeal, and chill for about 30 minutes. Cut the cornmeal into diamonds and fry in heated vegetable oil until golden brown.

3. 3.

   Sear lamb chops in a non-stick pan on both sides for about 5-10 minutes; they should remain pink inside, then set aside warm. Add the cooking liquid to the sauce, thicken with sauce thickener, and season with salt, pepper, thyme, and lavender. Plate lamb chops, polenta diamonds, and sauce; sprinkle remaining cheese over the polenta and serve. A fresh mixed salad pairs well.