This Lamb Chops with Goat Cheese Polenta recipe 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.
Lamb chops with goat cheese polenta
If you’ve never made lamb chops before, then 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.
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 instead of the traditional Parmesan.
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.
The entire dish is exceptional, and ideal for spring dinner party themes and our Easter entertaining guide. However, the style of the dish is comforting and hearty enough for a fall and winter dinner party too.
What do you pair with lamb?
The robust flavor of lamb stands up well to bold herbs and spices like rosemary or curry. It’s also great partnered with the richness of goat cheese. There’s a certain rustic, earthy quality about all these ingredients that pair so 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.
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. It’s also important to make sure flavors complement each other.
What is polenta?
Polenta is made from yellow corn meal and is similar to grits. However grits are usually made from white corn and served for breakfast, like cheesy grits casserole, while polenta is always made from yellow corn and typically served at other meals.
- Polenta is an Italian dish making it great for an Italian dinner party menu.
- It’s gluten free
- Polenta is an ideal base for a multitude of flavors, sauces, and cheeses.
- Cooked polenta gets very firm as it cools, making it fine for slicing and frying.
COOK’S TIP: Substitute beef steaks or pork chops for the lamb if you like.
Where to buy lamb chops
Let me introduce you to the Moink delivery box. It’s like Christmas for the carnivore, and perfect for diets like Paleo, Whole30, and Keto.
- Moink delivers meat you can feel good about and supports small farmers. The products are free of antibiotics, hormones, artificial colors, sugar, and nitrates/nitrites.
- The beef and lamb are grass-fed, while the chicken, beef, lamb and pork are pasture-raised. And the fish is wild-caught in Alaska.
- Each box is easily customized and contains 13-16 pounds of meat. There’s plenty of food for several family meals or for entertaining.
- Use THIS LINK to get 20% off your first Moink box and SHIPPING IS ALWAYS FREE! The code is good for any new customers so feel free to share with your friends!
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 here that is unique and elevated.
- 6 lamb chops (mine were 2 inches thick)
- 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 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 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.
Substitute beef or pork chops for the lamb if you like.