Tuscan Lamb With Tomatoes and Polenta

 Quentin Bacon

Serves 4

Hands-on Time: 15m

Total Time: 25m

Ingredients

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

Tip

Polenta, coarsely ground cornmeal, is an Italian staple. The instant version cooks in less than 5 minutes, versus 45 minutes for regular polenta. In a pinch, you can substitute finely ground cornmeal, though the texture will be slightly different