Boise River Lamb Loin Chops Recipe

Preparation Steps

1. 1

   Marinate the Lamb

   In a bowl, combine chopped rosemary, thyme, minced garlic, olive oil, lemon juice, salt, and black pepper. Add the lamb loin chops to the marinade and let them sit for at least 30 minutes.

2. 2

   Cook the Polenta

   In a saucepan, bring 4 cups of water to a boil. Gradually whisk in the polenta, stirring continuously. Reduce heat to low and cook for about 20 minutes until thickened. Stir in heavy cream and Parmesan cheese, and season with salt to taste.

3. 3

   Blister the Shishito Peppers

   In a skillet over medium-high heat, add a drizzle of olive oil. Once hot, add the shishito peppers and cook until blistered, about 5-7 minutes. Season with salt.

4. 4

   Cook the Lamb Chops

   Preheat a grill or skillet over medium-high heat. Remove the lamb from the marinade and cook for 4-5 minutes per side for medium-rare, or until desired doneness. Let rest for a few minutes.

5. 5

   Prepare the Mint Gremolata

   In a small bowl, mix together chopped fresh mint and lemon zest.

6. 6

   Plate the Dish

   On each plate, spoon a portion of the creamy polenta, place the lamb chops on top, add the blistered shishito peppers, drizzle with the demi-glace, and sprinkle with mint gremolata.