Tuscan Lamb With Tomatoes and Polenta

tuscan-lamb-polenta
Photo by  Quentin Bacon
Tuscan Lamb With Tomatoes and Polenta 4.0 67 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 385 calories
    • Fat 13 g
    • Sat Fat 5 g
    • Cholesterol 95 mg
    • Sodium 1,143 mg
    • Protein 32 g
    • Carbohydrate 28 g
    • Sugar 5 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 25 mg

Heat oven to 400° F. Heat the oil in a large ovenproof skillet over medium-high heat. Season the chops with ½ teaspoon salt and ¼ teaspoon pepper.

Cook the chops until browned, 2 to 3 minutes per side. Transfer to a plate. Discard all but 1 tablespoon of the drippings.

Add the garlic to the drippings and cook, stirring, until fragrant, 30 seconds. Add the tomatoes, wine, rosemary, and ¼ teaspoon each salt and pepper; bring to a boil. Reduce heat and simmer until the sauce begins to thicken, 2 to 3 minutes.

Ingredients

  1. Check 1 teaspoon olive oil
  2. Check 8 small lamb loin chops (about 3/4 inch thick; 2 pounds total)
  3. Check kosher salt and black pepper
  4. Check 2 cloves garlic, sliced
  5. Check 1 28-ounce can diced tomatoes
  6. Check 1/2 cup dry white wine
  7. Check 1 tablespoon fresh rosemary leaves
  8. Check 3/4 cup instant polenta
  9. Check 1 tablespoon unsalted butter

Directions

  1. Heat oven to 400° F. Heat the oil in a large ovenproof skillet over medium-high heat. Season the chops with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Cook the chops until browned, 2 to 3 minutes per side. Transfer to a plate. Discard all but 1 tablespoon of the drippings.
  3. Add the garlic to the drippings and cook, stirring, until fragrant, 30 seconds. Add the tomatoes, wine, rosemary, and ¼ teaspoon each salt and pepper; bring to a boil. Reduce heat and simmer until the sauce begins to thicken, 2 to 3 minutes.
  4. Nestle the chops in the tomatoes, transfer the skillet to oven, and cook, 10 to 12 minutes for medium-rare.
  5. Meanwhile, in a medium saucepan, bring 3 cups water to a boil. Gradually whisk in the polenta. Cook, whisking frequently, until thickened, 3 to 4 minutes.
  6. Whisk in the butter, ½ teaspoon salt, and 1/8 teaspoon pepper. Serve with the chops and tomato sauce.