Lamb chops on polenta
January 27, 2011 • Category: Main Dish
I don’t know about you, but my tastes are fairly straightforward when it comes to food. Take these lamb chops, grill or pan-fry them and serve them with any starch (polenta today) and there you go.
What do you think? Should we fancy things up a bit?
So, the only thing needed here is good lamb. If you have access to a farm where lamb is grass-fed, all the better!
Marinate them Lebanese-style in lemon juice and olive oil with a bit of spices, then grill or pan-fry them for a few minutes.
The spice mixture includes allspice, salt, black pepper and a dash of Aleppo pepper or cinnamon or sumac.
Comments
26 Comments • Comments Feed
Adele says:
Lamb chops is my absolute favourite go-to recipe, and I always do them the same: either marinated in olive oil, garlic and rosemary, or with a spicy mix like yours. I also like to serve them with polenta, except yours is much prettier than mine.
On January 27, 2011 at 9:32 pm
Lyndsey says:
These look simply perfect! haven’t done lamb chops in so long…thanks for the reminder!
On January 27, 2011 at 9:57 pm
UrMomCooks says:
Beautiful dish! Lamb and beef are the two things widely available from ranchers in Texas, so I am always on the lookout for a new twist on a lamb recipe! Am enjoying looking around your blog!
On January 27, 2011 at 10:30 pm
Louise says:
Lamb chops are my very best favorite entree EVER! I need to try it with some polenta, duh, I never thought of that! Thank you so much for sharing, Joumana
On January 27, 2011 at 10:44 pm
meriem says:
Superbe. J’adore les côtelettes d’agneau et ta présentation est excellente!
On January 27, 2011 at 10:51 pm
Cara says:
I love lamb, and the simplicity and comfort of polenta – this is a gorgeous dish!
On January 27, 2011 at 10:55 pm
MyLifeRunsOnFood.com says:
This dish is a good reason to try eating lamb more.
On January 27, 2011 at 11:44 pm
Astra Libris says:
Ooooh, I have some Aleppo pepper and some polenta currently sitting next to each other because I’ve been in the mood to use both of them lately – you know how all of a sudden ingredients just start calling to you? 🙂 I hadn’t decided how to merge them yet, though… Now I have the perfect answer! Thank you!
On January 28, 2011 at 12:44 am
om mannou latunisien says:
je ne conais pas l’englais mais ,je voulais vous dire merci pour la visite ,et très réussis vos cotte d’agnaux que j’ai fait traduire grasse à google chrome ,merci et bonne journée!!
On January 28, 2011 at 1:44 am
Hannah says:
My mum would love love love this! She’s a huge fan of lamb and is wheat-intolerant so polenta always works well 🙂 I should send her this post!
On January 28, 2011 at 1:49 am
Diane says:
I love lamb and I love polenta so this is a good combination for me. Diane
On January 28, 2011 at 3:22 am
oum mouncifrayan says:
miammm, c’est très appétissant ça!! bravo et merci du partage.
On January 28, 2011 at 4:50 am
Sutapa says:
Delicious lamb chops and simple to cook !
On January 28, 2011 at 7:41 am
Rachel K says:
This is mouthwatering. My tummy is literally rumbling right now! The only thing I might add is a splodge of hummous . . . probably sacrilege, but I love lamb with chickpeas!
On January 28, 2011 at 8:00 am
Caffettiera says:
Your presentation is stunning: you did fancy up things a bit! I used to dislike the intense flavour of lamb, since I don’t really like meat. I then tasted the Welsh one, grown close to the sea, grazing grass: a completely different experience. Now I eat lambs only if they are really good quality, but the quality of meat I had access to in Wales is not easy to find here in Germany.
On January 28, 2011 at 8:00 am
FOODESSA says:
My Hubby would be all over this meaty and comforting dish!
I’m all over the presentation…5 star restaurant setting…exquisite!
Have a great day and flavourful wishes,
Claudia
On January 28, 2011 at 9:31 am
Joan Nova says:
I think your presentation looks pretty fancy! Love the polenta dome and the way the chops are leaning against it.
On January 28, 2011 at 11:51 am
Susan says:
The only way my husband will eat lamb is if it’s grilled rack of lamb or lamb chops. These look excellent with the polenta. Good idea1
On January 28, 2011 at 2:22 pm
SYLVIA says:
Picture perfect dinner with delightful melange of flavors. Polenta lifts his hat and says hey- I can be comfort too, the lamb chops are relaxing and taking a nap on the polenta lounge chair. Joumana, this is a stunning dish that’s festive enough for Valentines day.
On January 28, 2011 at 2:25 pm
Joy says:
You are such a classy little lady. I absolutely love this elegant dish. I always enjoy lamb chops because it’s the perfect portion of meat for me — not too much but very earthy and robust in flavors. This looks so wonderful 🙂
On January 28, 2011 at 2:55 pm
peter says:
You’re right…simple and good sourcing of lamb chops. I like then best on the grill.
On January 28, 2011 at 3:45 pm
Barbara says:
I adore lamb! And polenta! So you’ve hit the spot with me today. Really a nice presentation too.
(love the beet mousse last post!)
On January 28, 2011 at 4:57 pm
Nadji says:
Personnellement, j’aime les côtelettes d’agneau tout simplement grillées.
Je ne connais malheureusement pas le pain libanais à la pâte de dattes dont tu m’as parlé.
Mais, je sais par expérience que pour avoir une pâte briochée et moelleuse: il faut du lait ( en poudre +eau ou nature) beurre et œufs.
La pâte doit être très molle, ce qui donne beaucoup de moelleux.
J’ai découvert aussi que le buttermilk donne un très bon moelleux à la pâte.
Je vais chercher si je trouve quelque chose sur ce pain dans tous les livres de cuisine que j’ai.
A très bientôt et très bon week-end.
On January 28, 2011 at 5:50 pm
Oui, Chef says:
YUM!….and I love your presentation! – S
On January 31, 2011 at 9:33 pm
Steve @ HPD says:
Just realized … ran out of sumac and didn’t buy any more. Lovely, lovely, lovely pix. Cheers!
On February 3, 2011 at 6:29 pm
domi says:
Bonjour Joumana, tu nous a fait là une toute belle assiette que l’ on retrouvera facilement sur une table de chef, comme un ” délicieux ” soleil. Simple et très efficace
On March 5, 2011 at 10:55 pm