Honey Garlic Lamb Chops over Creamy

Indulge in a restaurant-quality meal right in your own home with these exquisite Honey Garlic Lamb Chops served over Creamy Parmesan Polenta. This dish is a harmonious symphony of flavors and textures: succulent lamb chops, perfectly seared and glazed in a sticky, irresistible honey garlic sauce, beautifully complemented by a rich, velvety polenta infused with savory Parmesan cheese. It’s the perfect balance of sweet, savory, and creamy, creating an impressive and deeply satisfying experience that’s deceptively simple to prepare. This recipe is designed to impress, making it ideal for a romantic dinner, a special occasion, or simply elevating a weeknight meal.

Ingredients:

For the Lamb Chops:

• 8 lamb chops (loin or rib chops, about 1-inch thick)
• 1 teaspoon salt, or to taste
• ½ teaspoon freshly ground black pepper, or to taste
• 2 tablespoons olive oil (for searing)

For the Honey Garlic Glaze:

• 3 cloves garlic, minced
• ¼ cup honey
• 2 tablespoons soy sauce (low sodium preferred)
• 1 tablespoon balsamic vinegar or lemon juice (either works beautifully)
• 1 teaspoon fresh rosemary or thyme, chopped (or ½ teaspoon dried)

For the Creamy Parmesan Polenta:

• 1 cup quick-cooking polenta (fine-ground cornmeal)
• 4 cups chicken or vegetable broth
• ½ cup grated Parmesan cheese, plus more for garnish
• 2 tablespoons unsalted butter
• ½ teaspoon salt, or to taste

Optional Garnish & Accompaniments:

• Fresh rosemary or thyme sprigs
• Additional grated Parmesan cheese
• A pinch of red pepper flakes (for a touch of heat)

Step-by-Step Instructions:

1. Prepare the Creamy Parmesan Polenta: In a medium-sized saucepan, bring the 4 cups of chicken or vegetable broth to a rolling boil over medium-high heat. Once boiling, gradually whisk in the 1 cup of polenta in a slow, steady stream to prevent lumps.
2. Cook the Polenta: Reduce the heat to low, cover the saucepan, and continue to cook, stirring frequently with a whisk or wooden spoon, for 20-25 minutes, or until the polenta has thickened significantly and is creamy. If it becomes too thick, you can add a splash more broth or water.
3. Finish the Polenta: Remove the polenta from the heat. Stir in the 2 tablespoons of butter, ½ cup of grated Parmesan cheese, and salt to taste. Keep the polenta warm, covered, while you prepare the lamb chops.
4. Season and Sear the Lamb Chops: Pat the lamb chops dry with paper towels. Season generously on both sides with salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large skillet (preferably cast iron) over medium-high heat until shimmering.
5. Sear the Lamb: Carefully place the seasoned lamb chops into the hot skillet. Sear for 3-4 minutes per side until beautifully browned and cooked to your desired doneness (medium-rare is typically 130-135°F, medium is 135-140°F). Do not overcrowd the pan; cook in batches if necessary.
6. Rest the Lamb: Once seared, remove the lamb chops from the skillet and transfer them to a plate. Tent loosely with foil and let them rest for at least 5 minutes while you make the sauce. This allows the juices to redistribute, ensuring juicier chops.
7. Make the Honey Garlic Glaze: In the same skillet (no need to clean it, the browned bits add flavor), reduce the heat to medium. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
8. Whisk in Sauce Ingredients: Stir in the honey, soy sauce, balsamic vinegar (or lemon juice), and chopped fresh rosemary or thyme. Bring the mixture to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until the sauce has slightly thickened and become glossy.
9. Glaze the Lamb Chops: Return the rested lamb chops to the skillet with the honey garlic sauce. Turn the chops to coat them evenly in the sticky glaze. Cook for 1-2 minutes, spooning the sauce over the chops, until they are beautifully glossy and sticky.
10. Serve: Spoon a generous portion of the creamy Parmesan polenta onto individual plates or shallow bowls. Arrange 2-3 honey garlic glazed lamb chops on top of the polenta. Drizzle any extra sauce from the skillet over the lamb and polenta. Garnish with a fresh sprig of rosemary or thyme if desired, and a sprinkle of flaky sea salt. Serve immediately.

Tips, Variations, and Storage:

• Lamb Doneness: For the most tender and flavorful lamb chops, aim for medium-rare to medium. An internal temperature of 130-140°F (54-60°C) is ideal.
• Polenta Creaminess: For an extra luxurious polenta, stir in a splash of heavy cream or a tablespoon of cream cheese at the end of cooking.
• Herb Choice: While rosemary and thyme are classic with lamb, feel free to use sage or even a touch of finely chopped mint for a different twist.
• Glaze Adjustments: For a spicier glaze, add a pinch of red pepper flakes with the garlic. For more acidity, a bit more lemon juice or vinegar can be added.
• Storage: Leftover lamb chops and polenta can be stored separately in airtight containers in the refrigerator for up to 2-3 days. Reheat lamb gently to avoid overcooking; reheat polenta on the stovetop with a splash of broth or milk to restore creaminess.
• Make Ahead: The polenta can be made an hour or two in advance and kept warm or gently reheated. The honey garlic sauce can be prepped, but the lamb is best cooked and glazed fresh.

Pairings:

• Wine: A medium-bodied red wine like a Pinot Noir, Merlot, or a lighter Cabernet Sauvignon would beautifully complement the richness of the lamb and the sweetness of the glaze.
• Vegetables: Roasted asparagus, grilled broccoli rabe, sautéed green beans, or a simple side salad with a light vinaigrette would provide a fresh counterpoint.
• Bread: A crusty baguette or focaccia would be wonderful for soaking up any extra polenta or sauce.

Quick Info:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Cuisine: Mediterranean-Inspired / American Contemporary