Char Grilled Lamb Chop Recipe

Season and marinate

Pat the lamb chops dry with paper towels. Rub both sides with 1 tbs olive oil, then season evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Mix minced garlic and chopped rosemary and rub onto the meat. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours; bring back to room temp before cooking).

Preheat grill

Preheat a grill or grill pan over high heat until very hot (about 10 minutes). Oil the grates or brush the chops lightly with remaining 1 tbs olive oil to prevent sticking.

Char-grill the chops

Place chops on the hot grill. For medium-rare: cook about 3–4 minutes per side depending on thickness, turning once, until an instant-read thermometer reads 125–130°F (52–54°C). For medium: 5 minutes per side to 135°F (57°C). During the last 1 minute of cooking, add 1 tbs unsalted butter to the top of each chop to melt and baste, or after removing from the grill spoon melted butter over chops.

Transfer chops to a cutting board, tent loosely with foil and rest for 5–7 minutes before serving to allow juices to redistribute.

Prep and sautée

Warm 1 tbs olive oil in a large sauté pan over medium heat. Add thinly sliced garlic and cook 30–45 seconds until fragrant but not browned. Add red pepper flakes and the sliced kale, tossing to combine.

Add 1/4 cup water or low-sodium stock, sprinkle 1/2 tsp kosher salt, cover the pan and cook 3–4 minutes until the kale is wilted but still bright green. Uncover, increase heat to medium-high and sauté 1–2 minutes to evaporate excess liquid. Finish with 1 tsp lemon juice and adjust seasoning with additional salt if needed. Keep warm until plating.

Bring liquids to a simmer

In a medium heavy saucepan, bring 4 cups water and 1/2 cup whole milk to a gentle simmer over medium heat. Add 3/4 tsp kosher salt.

Whisk in polenta

Slowly pour 1 cup coarse polenta into the simmering liquid in a steady stream, whisking constantly to avoid lumps. Reduce heat to low and cook, stirring frequently with a wooden spoon, until thick and creamy, 20–25 minutes (shorter if using instant polenta—follow package times).

Finish polenta

When polenta is silky and tender, stir in 2 tbs unsalted butter and 1/2 cup finely grated Parmesan until melted and incorporated. Season with 1/4 tsp black pepper and adjust salt to taste. If too thick, stir in reserved warm milk or water 1 tablespoon at a time to loosen to a creamy spoonable consistency. Keep warm.

Reduce aromatics and wine

In a small saucepan over medium heat, warm 1 tbs butter and add 1 tbs minced shallot. Cook 1–2 minutes until softened. Add 1/4 cup dry red wine and simmer until reduced by about half (2–3 minutes).

Finish with glace

Add 1 cup veal glace (or demi-glace) and 1/2 tsp fresh thyme leaves. Bring to a gentle simmer and reduce for 3–5 minutes until sauce coats the back of a spoon. Season with 1/4 tsp salt and 1/8 tsp black pepper.

Mount with butter

Off heat, whisk in 1 tbs cold cubed unsalted butter to give the sauce a glossy finish. Taste and adjust seasoning. Keep warm; reheat gently if needed.

Spoon a generous portion of creamy polenta into the center of each warmed plate. Arrange a mound of wilted Tuscan kale partly over the polenta. Place 2 rested lamb chops on top of the polenta and kale, leaning them for an attractive presentation.

Spoon 2–3 tbs of warm veal glace over the lamb and around the polenta. Zest 1/2 tsp lemon over the kale for brightness and sprinkle 1 tsp chopped parsley as a garnish. Serve immediately.