Herb-Crusted Lamb Lollipops with Blackberry Reduction Over Creamy Polenta
Rosemary and garlic crusted lamb lollipops are placed over a bed of creamy, cheesy homemade polenta and topped with a perfectly balanced blackberry reduction.
Servings: 2 servings
Ingredients
For the polenta:
- 5 cups water
- 1 teaspoon salt
- 1 cup cornmeal
- 6 tablespoons butter
- 2/3 cup shredded aged Gouda cheese
- Salt and pepper
For the reduction:
- 2 cups blackberries
- 1 cup red wine (it would be best to use the Tablas Creek here)
- 1 large shallot, minced
- 2 thyme sprigs
- 1 tablespoon sugar
- 2 tablespoons butter
For the lamb lollipops:
- 1 garlic clove, crushed
- 1 1/2 teaspoons chopped rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 bone-in lamb chops
- 1 tablespoon butter
- 1 tablespoon olive oil
Instructions
To make the polenta:
- Bring water and salt to a boil in a large saucepan. Once boiling, slowly pour in the cornmeal, whisking as you pour to avoid clumps.
- Turn down heat to a low simmer and let cook for about 40 minutes, whisking every 10 minutes. If polenta gets too thick at the end of this, simply add a bit more water.
- Whisk in butter in two parts, then stir in Gouda cheese. Season with salt and pepper as needed. Keep polenta over very low heat, stirring occasionally, until ready to serve.
To make the reduction:
- Combine all ingredients (except butter) in a saucepan over medium-high heat and bring to a heavy simmer. Turn down heat slightly and let simmer until mixture is reduced by at least half.
- Remove thyme sprigs from sauce and remove sauce from heat. Whisk in butter continuously until it is completely melted, or your sauce will break. Return to very low heat until ready to serve.
To make the lamb lollipops:
- In a small bowl, form the herb rub by combining the garlic, rosemary, salt and pepper. Place the lamb lollipops on a plate and rub the herb mixture all over both sides. Let lamb sit with the herb rub on it for 20 minutes if possible.
- Melt the butter with the olive oil in a cast iron skillet over medium-high heat. Once skillet is hot, add the lamb lollipops (you should hear a big sizzle when you put them on.) Cook the lamb lollipops for about 5 minutes each side, or until they get a nice dark golden crust. Remove from heat and let rest for about 10 minutes before plating.
To plate the dish:
- Scoop a large spoonful of polenta into two individual gratin dishes. Place a lamb lollipop on top of each dish, then spoon the blackberry reduction over top. Serve immediately.