On Our Table: Braised Lamb with Mint and Polenta

by

Recipe by chef Craig DeVilliers, Graze Market & Cafe

Lamb:

• 2 medium onions diced

• 4-6 (2 lbs) lamb shoulder chops

• 4 cloves garlic, minced

• 1 cup dry red wine (Cabernet)

• 3 tablespoons Dijon mustard

• 3 tablespoons worcestershire

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 1 tablespoon fresh chopped mint

• Olive oil

Polenta:

• 1 cup milk

• 2-3 cups water

• 1 cup cornmeal (medium grind)

• 3 tablespoons butter

• 1 tablespoon extra virgin olive oil

• 1 cup freshly grated Parmesan

• Kosher salt

• Freshly ground black pepper

Garnish:

• Favorite candied nuts or chopped dates

• Hemp seeds or sunflower seeds

• Some pickled vegetables or fruit like pickled green strawberries

• Mint leaves

Play with it – I always use recipes as a guideline and try different things to make it my own. For this recipe, I used lavender candied walnuts, apple cider and honey quick-pickled radishes and hemp seed to garnish the dish.

Method:

Preheat oven to 300 degrees. Heat a Dutch oven on a burner over medium-high heat. Cook the onions until lightly browned.

Remove onions to a plate and add the olive oil. Add the lamb chops and sear each side until light brown in color.

Add the onions back to the pot with the lamb and garlic. In a bowl, combine the wine with the mustard, salt, pepper, worcestershire and mint. Pour over the lamb. Cover with lid. Braise in the oven for two to three hours or until the lamb chops are very tender. Reserve the cooking juices.

Start the polenta about 20 minutes before lamb is ready to serve. Bring the milk, two cups of water and a very large pinch of salt to a boil in a medium saucepan. Reduce heat to a low simmer and add cornmeal in a slow and steady stream, constantly whisking to prevent lumps. Polenta should cook at a bare simmer for 15 minutes, stirring occasionally. If the mixture gets too thick, add water, a half cup at a time.

Remove from heat, stir in butter and olive oil, and then stir in Parmesan. Season with Kosher salt and freshly ground black pepper.

Serve immediately, spooning the polenta on the plate and then topping with lamb, cooking juices and garnish. cc

Tags

by

.