Name: Rosemary Lamb Chops
Prep time: 40 min
Cook time: 30 min
Ingredients: 2 tsp Extra-virgin olive oil; 2 tsp Garlic (grated or minced); 1 tsp Fresh rosemary (minced (plus more for garnish)); 1 tsp Dijon mustard; 4 Lamb chops (about 2 chops per portion depending on size); 3 oz Green beans (ends trimmed); 2 tsp Extra-virgin olive oil; 2 cloves Garlic (minced); Salt (to taste); Black pepper (to taste); 2 cups Chicken broth; ½ cup Polenta; ½ tsp Salt; ½ cup Parmesan cheese (grated); 2 TBSP Butter; Black pepper (to taste); 2 cups Spring mix; ½ cup Grape tomatoes (halved); ¼ cup Cucumber (sliced); ¼ cup Red onion (thinly sliced); 2 tsp French dressing; Lingonberry jam (for serving); 24 oz Pinot noir (chilled)

Rosemary Lamb Chops

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Prep Time: 40

Cook Time: 30

Servings:

Calories: 1346kcal

Ingredients

Lamb

2 tsp Extra-virgin olive oil
2 tsp Garlic grated or minced
1 tsp Fresh rosemary minced (plus more for garnish)
1 tsp Dijon mustard
4 Lamb chops about 2 chops per portion depending on size

Green beans

3 oz Green beans ends trimmed
2 tsp Extra-virgin olive oil
2 cloves Garlic minced
Salt to taste
Black pepper to taste

Creamy polenta

2 cups Chicken broth
½ cup Polenta
½ tsp Salt
½ cup Parmesan cheese grated
2 TBSP Butter
Black pepper to taste

House salad

2 cups Spring mix
½ cup Grape tomatoes halved
¼ cup Cucumber sliced
¼ cup Red onion thinly sliced
2 tsp French dressing

Lingonberry jam

Lingonberry jam for serving

Pinot noir

24 oz Pinot noir chilled

US Customary - Metric

Instructions

Make the lamb: In a bowl, mix olive oil, garlic, rosemary, Dijon mustard, salt, and pepper. Coat the lamb chops evenly in the mixture and set aside to marinate while you prep other components.
Make the polenta: In a large saucepan, bring chicken broth to a boil. Add salt. Gradually whisk in polenta to avoid lumps. Reduce heat to low and simmer, stirring frequently, until thickened (follow package instructions for timing). Stir in Parmesan cheese, butter, and black pepper. Keep warm.
Blanch the green beans: Bring a pot of salted water to a boil. Add green beans and cook for 2–3 minutes until bright green and slightly tender. Drain and set aside.
Sauté the green beans: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add blanched green beans and cook for another 2–3 minutes, tossing occasionally until tender-crisp. Season with salt and pepper. Remove from heat.
Cook the lamb chops: Heat a skillet or non-stick pan over medium heat and add a little oil. Once hot, sear the lamb chops on both sides until browned and cooked to your preferred doneness (Cook to an internal temperature of 145°F / 63°C for medium-rare, or 160°F / 71°C for medium). Let rest before serving.
Assemble the salad: Portion out the spring mix, grape tomatoes, cucumber, red onion, and dressing into bowls. Toss to combine.
Serve: Plate the lamb chops with creamy polenta, sautéed green beans, house salad, a spoonful of lingonberry jam, and a glass of chilled pinot noir. Enjoy!

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