Easy baked lamb chops with goat cheese polenta is rustic but elegant for a dinner party menu. Marinate the meat up to a day ahead, cook in the oven, and serve over this delicious mound of polenta.
If you’ve never made lamb chops before, now is the time to do it! It’s as easy to work with as beef and it’s the perfect entrée for spring or Easter dinner.
Lamb Chops and Polenta
The lamb chops sit in marinade over night and they turn out SO tender and juicy. Serve them over a bed of polenta that’s been flavored with goat cheese!
Both the meat and the polenta are seasoned with rosemary so they completely complement one another. And the lamb cooks in the oven so you can use the stove top for the polenta.
Why You’ll Love It
- This dish is bursting with flavor and is a crowd favorite, making it ideal for dinner party themes, holidays, and group dinners.
- It’s easy to make and impressive so it’s a terrific dish for a birthday celebration at home.
- Polenta is a gluten-free, Italian dish making it great for an Italian dinner party menu.
- The style of the dish is comforting and hearty enough for a fall and winter dinner party too.
Key Ingredients & Substitutions
- Lamb chops. Consider 2 chops per person. I used pieces that are about 2 inches thick. You can easily substitute beef steaks or pork chops for the lamb in this recipe.
- Cider vinegar. You could also use white wine vinegar.
- Rosemary. Dry rosemary is used to marinate the beef and polenta, but you can also use fresh rosemary. Experiment with different herbs like thyme or mint.
- Chicken broth. I use low-sodium. You can also use vegetable or beef broth.
- Goat cheese. As an alternative you can use parmesan for a more traditional flavor.
How to Cook Lamb Chops in the Oven
I start these on the stovetop to get a dark crust on the outside, and then finish in the oven for a rosy pink center.
- Preheat the oven to 350 degrees. Meanwhile, heat olive oil or vegetable oil in a cast iron skillet, on the stovetop over medium-high heat.
- Add chops and sear for 1 ½ minutes on each side to get a delicious crust on the outside.
- Move the skillet into the oven and cook lamb chops for 5 minutes on each side for medium-rare.
- If you skip the searing process, bake the chops in the oven uncovered for about 15 minutes for medium.
- Make the polenta just before serving since it firms as it cools.
- Let the meat rest for 5 minutes before serving so the juices can settle in and keep the chops moist.
- Lamb tastes great when it’s cooked to medium-rare or medium. The internal temperature for lamb chops should reach 125°F for rare, 135°F for medium-rare, and 140°F for medium.
- The thickness of the chops will affect how long the meat needs to cook.
- Check out the Moink delivery box. The lamb is grass-fed and free of antibiotics and hormones. Use this link to get 20% off your first Moink box and SHIPPING IS FREE! The code is good for any new customers so feel free to share with your friends!
What to Serve With Lamb Chops
The robust flavor of lamb stands up well to bold herbs and spices like rosemary or curry; it’s also great when paired with the richness of goat cheese. There’s a rustic, earthy quality with all these ingredients that pairs well together.
- This fig salad with baby kale and spinach makes a delicious starter course for fall meals.
- An easy beet & goat cheese salad is another great option.
- Serve these easy roasted carrots on the side. They’re an ideal side dish for lamb.
- Our sautéed brussels sprouts with bacon is another terrific side dish for lamb.
- Serve this main course beside tasty vegetables like steamed asparagus or marinated green bean salad.
- If you want to serve something besides the polenta, creamy mashed potatoes are a classic pairing or cheesy grits casserole.
I’m obsessed with getting my menus for entertaining just right. It’s important to think about a well-rounded meal from a nutrition standpoint, but also make sure flavors complement each other.
Polenta is made from yellow corn meal and is similar to grits. However, grits are usually made from white corn and served for breakfast. Polenta is a versatile base for many flavors, sauces and cheeses. Cooked polenta gets firm as it cools, making it ideal for slicing and frying.
When I was in France for a month I ate a lot of lamb and it was amazing! It’s served far less often here in the US but I urge you to put this recipe on your to-do list. There’s a depth of flavor in this lamb chops and polenta recipe that is unique and elevated.
- 8 lamb chops (mine were 2 inches thick)
- 2 tablespoons olive oil or vegetable oil
- 1/2 cup low sodium soy sauce
- 1/2 cup cider vinegar
- 3 cloves garlic, minced
- 3 Tablespoons honey
- 2 teaspoons ground ginger
- 2 teaspoons dry rosemary
- 1/4 teaspoon dry mustard
- 1/4 teaspoon pepper
Goat Cheese Polenta
- 6 cups low sodium chicken broth
- 2 cups polenta
- 6 ounces goat cheese, sliced into 1-inch pieces
- 2 Tablespoons butter
- 1 teaspoons chopped fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For Lamb Chops:
- Trim excess fat around lamb chops
- In a medium bowl, whisk together soy sauce and remaining ingredients.
- Place chops in a large zip lock bag and pour marinade over chops. Seal bag securely and massage marinade into meat.
- Refrigerate at least 8 hours or over night.
- Preheat oven to 350 degrees. Heat 2 tablespoons of cooking oil in an iron skillet over medium-high heat.
- Add chops to hot pan and sear for 1 1/2 minutes on each side. Remove skillet and place in the oven.
- Cook lamb chops for 5 minutes; turn over and cook for another 5 minutes for medium-rare.
- Bring chicken broth to a boil in a large pot over high heat. Whisk in the polenta in a steady stream, then decrease the heat to medium.
- Cook polenta while stirring with a wooden spoon. Continue stirring for 10 minutes so polenta doesn't stick to the bottom of the saucepan.
- Add the cheese and rosemary and stir for about 2 minutes or until cheese is almost fully melted. Stir in the butter until melted, and season with salt and pepper. Serve immediately with lamb chops on top.
Double the marinade recipe for more lamb chops.
Substitute beef or pork chops for the lamb if you like.