Elegant Landscape Restaurant Menu Recipe

Prepare lamb

Pat lamb chops dry with paper towels. Season both sides lightly with 0.5 tsp of salt and 0.5 tsp of black pepper.

Herb crust

In a small bowl combine chopped rosemary, thyme, minced garlic, Dijon mustard, 1 tbs olive oil and the breadcrumbs. Mix to a paste. Brush the top side of each chop with the mustard-garlic mixture, pressing the herb mixture gently so it adheres.

Sear

Heat a large heavy skillet (preferably cast iron) over medium-high heat until hot. Add 1 tbs olive oil and 1 tbs butter. When butter foams, add chops herb-side up first, then sear 2 minutes on the meat side until a brown crust forms. Flip and sear the herb-crusted side 1.5–2 minutes for medium-rare (internal temp 130–135°F / 54–57°C). Adjust time for desired doneness. Transfer chops to a warm plate and tent with foil to rest 5–7 minutes; reserve pan juices.

Sauté shallot

In the same skillet used for lamb (wipe to remove excess burnt bits if needed, keep fond), add the finely minced shallot and sauté over medium heat with 0.5 tbs olive oil until translucent, about 1–2 minutes.

Deglaze and reduce

Pour in the red wine to deglaze, scraping up browned bits. Add balsamic vinegar and brown sugar. Increase heat to medium-high and simmer until the wine is reduced by about half, roughly 6–8 minutes.

Finish sauce

Add beef stock and continue to reduce until sauce coats the back of a spoon, about 6–10 minutes. Off heat, whisk in the cold cubed butter one piece at a time to emulsify and add shine. Season to taste with remaining salt and black pepper. Keep warm.

Bring liquids to simmer

In a medium saucepan, bring 4 cups water and 1 cup whole milk to a gentle simmer. Add 0.5 tsp salt.

Cook polenta

Slowly whisk in the polenta in a steady stream to avoid lumps. Reduce heat to low and cook, stirring frequently, until thick and creamy, 20–25 minutes (coarse polenta may take a few minutes longer). If it becomes too thick, stir in up to 0.25 cup extra milk or water to reach desired consistency.

Finish polenta

Remove from heat and stir in 2 tbs butter and 3 tbs grated Parmesan cheese. Adjust seasoning with remaining 0.25 tsp salt and 0.5 tsp black pepper. Cover to keep warm.

Preheat oven

Preheat oven to 425°F (220°C).

Prepare vegetables

On a rimmed baking sheet, toss baby carrots, asparagus, and sliced red bell pepper with 2 tbs olive oil, 0.5 tsp salt and 0.5 tsp black pepper. Spread in a single layer.

Roast

Roast until tender and slightly caramelized, about 12–15 minutes, turning once halfway. Remove from oven and toss with 1 tsp fresh lemon juice.

To plate, spoon a generous portion of creamy polenta in the center of each warmed plate. Arrange two or three lamb chops on top of the polenta. Spoon 1–2 tbs of the red wine-balsamic reduction over the chops and around the polenta. Arrange roasted vegetables alongside. Finish with a small handful (about 1 tbs) of microgreens or baby arugula and a light sprinkle of lemon zest over the vegetables. Serve immediately.