Seared Lamb with Cherry Agrodolce, Creamy Polenta, and Arugula
Polenta
Ingredients
- 1 T canola oil
- 1 shallot, miced
- 2 garlic cloves, minced
- 3 C water
- 1 C milk
- 1 C fine ground polenta
- 1/2 C grana padano (or parmesan)
- 3 T butter
- Salt and pepper to taste
Directions
- Heat the canola oil in a large saucepan. Add the shallot and garlic. Cook over medium heat until fragrant. Add water and milk and bring to a simmer. slowly whisk in polenta. Cook over medium heat until thick, stirring often. Reduce heat and continue to cook and stir until polenta is tender, adding water if necessary. Finish with grana padano and butter. Salt and pepper to taste.
Cherries
Ingredients
- 1 T canola oil
- 1 shallot, minced
- 2 garlic cloves, minced
- 4 T red wine vinegar
- 1 1/2 C bing cherries, pitted and halved
- 2 T sugar
- Salt and fresh black pepper to taste
Directions
- Heat the canola oil in a medium saucepan. add the shallot and garlic. Cook over medium heat until shallots and garlic are fragrant. deglaze with red wine vinegar. Add sugar and cherries and bring to a boil. Simmer until slightly thickened. Season with salt and fresh pepper. Let cool to room temp.
Lamb
Ingredients
- 2 medium lamb loins, trimmed
- Salt and black pepper
- High heat canola oil
Directions
- Portion the lamb as desired. Season the lamb on all sides with salt and black pepper. Heat the canola oil in a heavy bottom, wide saute pan over medium high heat. Add the lamb loin to the pan. work in batches so you don’t crowd the pan. Cook until caramelized, about 3 minutes. Turn the lamb and sear the other side, again for about 2-3 minutes for rare. Let the lamb rest for at least 5 minutes before slicing.
- To assemble: Spoon the polenta on to the serving plates. Top with sliced lamb and agrodolce cherries. Garnish with wild arugula.
