Ingredient of the Month
April: Lamb

Spring lamb is an Easter favorite that can easily be worked into a number of dishes over the course of the season.

Buying: If you’re buying a cut of lamb that contains bone, make sure to factor in the bone when trying to determine how much lamb you’ll need for the number of people that you’ll be serving. For instance, the bone makes up about one quarter of the total weight of a leg of lamb. An average serving of lamb is about a half pound per person.

Storing: Fresh lamb should be used within 2 days of purchasing and be kept in the coldest part of the refrigerator in its original packaging.

Preparing: Lamb is a versatile meat that can be grilled, sautéed or roasted depending on the cut of meat. It is also commonly used in stews.

Fact: Lamb is a young sheep that is less than 12 months old. Milk-fed lamb is from the meat of an unweaned lamb, usually between 4 and 6 weeks old. The flavor and texture of milk fed lamb, especially when grilled or roasted is considered superior to older lamb. Spring lamb is a milk-fed lamb that is between 3 to 5 months old, born in the late winter and early Spring. Baby lamb is a milk-fed lamb between 6 and 8 weeks old.


Grilled Lamb Chops with Goat Cheese Polenta

Serves 4

Ingredients:

For the lamb chops:
¼ cup + 1 tablespoon olive oil
2 tablespoons rosemary leaves
1 large lemon, thinly sliced
6 cloves garlic, crushed
12 domestic or Australian lamb chops,
2 – 3 ounces each, trimmed of excess fat

For the polenta:
2 sprigs fresh thyme
1 bay leaf
2 tablespoons butter
5 cups chicken stock
1 cup medium-course cornmeal
¼ cup fresh goat cheese
1 ½ teaspoons salt
white pepper in a mill

Method:

Put ¼ cup oil, lemon slices and garlic in a large plastic bag, add the lamb, seal the bag, and shake to coat the chops on both sides with the marinade. Allow the chops to marinade for 1 hour at room temperature, and then refrigerate for at least 3 hours, or up to 8 hours. Allow the lamb to sit out for 1 hour before cooking.

When ready, combine the thyme, bay leaf, chicken stock and butter in a heavy-bottomed, 2 quart saucepan over medium heat. Bring the broth to a boil, and gradually add the cornmeal, whisking constantly to avoid lumps. Lower the heat and continue to cook the polenta until the mixture thickens, at least 12 minutes. Once the polenta is thick (it should hold its shape well), remove it from the heat and whisk in the goat cheese, salt and one or two grinds of white pepper.

In a heavy-bottomed sauté pan, over medium-high heat, warm the 1 tablespoon oil. Remove the chops from the marinade, letting any excess liquid run off. Put the lamb on a plate and season well with salt and pepper. Place the chops in the sauté pan and allow them to cook for about 3 minutes per side for medium-rare (a meat thermometer will read 120˚F to 125˚F). Just before serving, give the chops a final turn to briefly reheat the downward-facing side.

Transfer 3 chops to each of 4 plates. Serve with a generous helping of polenta.