Рецепт Lamb Loin Chops With Warm Polenta And Arugula Salad

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0 голосов | 1174 визита
Порций: 2

Ингредиенты

Cost per serving $4.84 view details

Инструкции

  1. * Note: Lamb stock is prepared in the same fashion as beef and chicken stock. Consult your cookbook.
  2. Combine herbs with a drizzle of extra virgin olive oil and salt and pepper. Rub onto chops. Chill for at least 4 hrs or possibly up to 24 hrs.
  3. For the Polenta Salad: Bring the stock to a boil. Stir in polenta and lower heat. Continue to stir till bubbling. Add in garlic, cheese, parsley and salt and pepper, to taste. Stir well. Pour into a sheet pan lined with parchment paper. Chill for 1 hour.
  4. For the Sauce: Hot extra virgin olive oil over medium heat till warm but not smoking. Remove from heat and add in the garlic slivers. Combine with the lamb stock, soy sauce and a few drops of lemon juice. Keep hot.
  5. Preheat the oven to 450 degrees.
  6. To assemble the plate, invert the polenta onto a cutting board and cut into 1-inch squares. Grill or possibly pan-roast the lamb chops to desired temperature, about 4 min on each side for medium-rare. Hot the polenta "croutons" in the oven in a nonstick, ovenproof saute/fry pan. When warm, toss the croutons with the arugula, extra virgin olive oil, vinegar and salt and pepper.
  7. Arrange 2 lamb chops on each plate with some salad and spoon hot sauce over the meat.
  8. This recipe yields 2 servings.

Nutrition Facts

Amount Per Serving %DV
Serving Size 450g
Recipe makes 2 servings
Calories 1099  
Calories from Fat 751 68%
Total Fat 85.1g 106%
Saturated Fat 12.81g 51%
Trans Fat 0.0g  
Cholesterol 7mg 2%
Sodium 506mg 21%
Potassium 437mg 12%
Total Carbs 72.26g 19%
Dietary Fiber 5.1g 17%
Sugars 5.32g 4%
Protein 12.06g 19%
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