tuscan lamb with garlicky tomato sauce and polenta
via real simple
serves 4
1 teaspoon olive oil
8 small lamb loin chops (about 3/4 inch thick; 2 pounds total)
kosher salt and black pepper
2 cloves garlic, sliced
1 28-ounce can diced tomatoes
1/2 cup dry white wine
1 tablespoon fresh rosemary
3/4 cup instant polenta
1 tablespoon unsalted butter
Heat oven to 400° F. Heat the oil in a large ovenproof skillet over medium-high heat. Season the lamb with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned, 2 to 3 minutes per side; transfer to a plate.
Discard all but 1 tablespoon of the drippings. Add the garlic to the drippings and cook, stirring, until fragrant, 30 seconds. Add the tomatoes, wine, rosemary, and ¼ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer until the sauce begins to thicken, 2 to 3 minutes.Nestle the lamb in the tomatoes, transfer the skillet to oven, and cook, 10 to 12 minutes for medium-rare.
Meanwhile, in a medium saucepan, bring 3 cups water to a boil. Gradually whisk in the polenta. Cook, whisking frequently, until thickened, 3 to 4 minutes. Whisk in the butter, ½ teaspoon salt, and 1/8 teaspoon pepper. Serve with the lamb and tomato sauce.
