Tuscan Lamb with Garlicky Tomato Sauce and Polenta
(from mayflowerkids’s recipe box)
Source: Real Simple weeknight meals
Prep time: 25 minutes
Serves 4 people
Categories: lamb, meat, under 30 minute meals, weeknight
Ingredients
- 1 t olive oil
- 8 small lamb loin chops, about 3/4 inch thick, 2 lbs total
- Kosher salt
- Black pepper
- 2 cloves garlic, sliced
- 1 28 oz can diced tomatoes
- 1/2 c dry white wine
- 1 T fresh rosemary
- 3/4 c instant polenta
- 1 T unsalted butter
Directions
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Heat oven to 40F. Heat the oil in a large ovenproof skillet over medium-high heat. Seaso the lamd with 1/2 t salt and 1/4 t pepper and cook until browned, 2 to 3 minutes per side; transfer to a plate. Discard all but about 1 T drippings.
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Add the garlic to the drippings and cook, stirring, until fragrant, 30 seconds. Add the tomatoes, wine, rosemary, and 1/4 t each salt and pepper and bring to a boil. Reduce heat and simmer until the sauce begins to thicken, 2 to 3 minutes.
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Nestle the lamb in the tomatoes, transfer the skillet to oven, and cook, 10 to 12 minutes for medium-rare.
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Meanwhile in a medium saucepan, bring 3 c waer to a boil. Gradually whisk in the polenta. Cook, whisking frequently until thickened, 3 to 4 minutes. Whisk in the butter, 1/2 t salt and 1/8t pepper. Serve with the lamb and tomato sauce.