Rosemary Lamb Chops, Creamy Polenta, Sautéed Green Beans, Pinot Noir

Prep Time 45

Cook Time 40

Servings

Calories 687kcal

Make the Lamb: In a bowl, mix olive oil, garlic, rosemary, Dijon mustard, salt, and pepper. Coat the lamb chops evenly in the mixture and set aside to marinate while you prepare the other components.
Make the Polenta: In a large saucepan, bring the chicken broth to a boil. Add salt. Gradually whisk in the polenta to avoid lumps. Reduce heat to low and simmer, stirring frequently, until thickened (follow package instructions for timing). Stir in Parmesan cheese, oil, and black pepper. Keep warm.
Sauté the green beans: Bring a pot of water to a boil. Simmer the green beans until bright green about 2 -3 minutes. Drain well. Heat the oil in a non-stick pan over medium heat. Saute the green beans until lightly browned and tender. Season with salt and pepper.
Cook the Lamb Chops: Heat a skillet or non-stick pan over medium heat and add a little oil. Once hot, sear the lamb chops on both sides until browned and cooked to your preferred doneness (Cook to an internal temperature of 145°F / 63°C for medium-rare, or 160°F / 71°C for medium). Let rest before serving.
Serve the lamb chops with creamy polenta, sautéed green beans, lingonberry jam, and pinot noir.