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Grilled Lamb with Cacio e Pepe Polenta
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Grilled Lamb with Cacio e Pepe Polenta

Grilled Lamb with Cacio e Pepe Polenta

While I realize not everyone loves lamb, this is still a perfect marriage - not to mention a quick one. There's no marinating time on the lamb, and the polenta goes from nothing to everything in about 15 minutes. You really have no excuse NOT to make this - unless you're a lamb hater, in which case I say grow up...cuz it's amazing.

Serves 4

Ingredients

Lamb

  • 1/2 cup Dijon mustard
  • 3 tablespoons freshly chopped rosemary
  • 3 tablespoons soy sauce
  • 3 cloves garlic, minced
  • 3 tablespoon olive oil
  • 8 lamb loin chops
  • Kosher salt & coarse ground black pepper

‍

Polenta

  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1 cup polenta
  • ¼ cup butter
  • ½ cup Parmesan
  • 1 teaspoon coarse ground black pepper

Directions

Lamb

  1. Preheat grill to medium high
  2. Combine Dijon, rosemary, soy, garlic & oil in a bowl - mix well to combine
  3. Season chops with salt & pepper and put on the grill
  4. When you have good grill marks on the bottom (after a couple minutes) flip them over and repeat
  5. You can now start basting with the sauce, and turning as you go - I like to flip them every couple minutes
  6. Cook until an instant read thermometer hits about 143, then remove and let them rest loosely covered with foil 5 minutes or so before serving

‍

Polenta

  1. Bring broth to a boil in a medium sized pot
  2. Start whisking in the polenta a little at a time (to keep it from clumping) and keep going until it's smooth - stir in the salt
  3. Turn the heat down to medium low, and continue cooking, stirring often until thickened and creamy - 10-15 minutes
  4. Now you can add the butter, cheese and pepper, stirring well to combine into a gorgeously thick and creamy dream

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