Seared Lamb with Cherry Agrodolce, Creamy Polenta, and Arugula
Instead of cherries, the chef mentions that apricots could be used as well. Note in the video about how she ties the lamb portions to help them cook evenly, which you can do as well.
Polenta
Ingredients
- 1 tablespoon canola oil
- 1 shallot, minced
- 2 garlic cloves, minced
- 3 cups chicken stock or water, more if needed
- 1 cup milk
- 1 cup finely ground polenta
- 1/2 cup grated Grana Padano or Parmesan cheese
- 3 tablespoons butter
- Salt and freshly ground black pepper
Directions
- Heat the canola oil in a large saucepan over medium heat. Add the shallot and garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chicken stock and milk and bring to a simmer, then slowly whisk in the polenta. Cook over medium heat until thick, stirring often, about 15 minutes. Reduce the heat and continue to cook and stir until the polenta is tender, about 5 minutes longer, adding stock or water if it gets quite thick. Stir in the Grana Padano and butter, and season to taste with salt and pepper. Cover and set aside to keep warm.
Cherries
Ingredients
- 1 tablespoon canola oil
- 1 shallot, minced
- 2 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1 1/2 cups pitted and halved Bing cherries
- 2 tablespoons sugar
Directions
- Heat the canola oil in a medium saucepan over medium heat. Add the shallot and garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the vinegar and stir to deglaze the bottom of the pan. Add the cherries, sugar, and a pinch of salt and simmer until the cherries are just tender but not falling apart, 8 to 10 minutes. Use a slotted spoon to transfer the cherries to a bowl and cover to keep warm. Reduce the remaining liquids a bit, as needed, to have a pourable sauce for serving. Season to taste with salt and pepper, then set aside.
Lamb
Ingredients
- 6 portions boneless lamb loin (about 6 ounces each), trimmed
- 2 tablespoons canola oil
- Arugula, for serving
Directions
- Season the lamb well on all sides with salt and let sit for 10 to 15 minutes. Heat the canola oil in a heavy-bottomed, wide sauté pan over medium-high heat. Add the lamb pieces, working in batches if needed to avoid crowding the pan. Cook until well browned, about 3 to 5 minutes. Turn the lamb and sear the other side for about 3 to 5 minutes longer for rare (or more to suit your taste). Let the lamb rest for at least 5 minutes before slicing.
- To assemble: Spoon the warm polenta onto individual plates and spread it out a bit. Top the polenta with cherries (saving some for garnish). Lay the sliced lamb on the cherries and top with the arugula and reserved cherries. Spoon the reduced cherry juices over and around the lamb and serve.
