Pan Seared Rack of Lamb with Margherita® Salami and Jalapeño Cheddar Polenta

Name: Pan Seared Rack of Lamb with Margherita® Salami and Jalapeño Cheddar Polenta
Prep time: 15 min
Cook time: 30 min
Yield: 2
Ingredients: 1 Cup Corn Meal; 3 Cups Water; 1/2 Stick Butter; Chopped Jalapeños, To Taste; 1/4 Cup Cheddar Cheese, Shredded; 1 Rack Of Lamb; 1/4 Cup Olive Oil; 2 Cloves Crushed Garlic; 4 Ounces Margherita® Genoa Salami, Diced Small; 4 Pickled Cherry Peppers; Rosemary, Salt, Pepper, To Taste

Total Time:

45 mins

Skill Level:

Intermediate

Servings:

2 Servings

An original twist on classic lamb chops, taken to a higher level with authentic salami and creamy cheddar jalapeño polenta.

Print:

Total Time:

45 mins

Skill Level:

Intermediate

Servings:

2 Servings

Ingredients

Genoa Salami

1 Cup Corn Meal1 Cup
3 Cups Water3 Cups
1/2 Stick Butter1/2 Stick
Chopped Jalapeños, To Taste
1/4 Cup Cheddar Cheese, Shredded1/4 Cup
1 Rack Of Lamb1
1/4 Cup Olive Oil1/4 Cup
2 Cloves Crushed Garlic2 Cloves
4 Ounces Margherita® Genoa Salami, Diced Small4 Ounces
4 Pickled Cherry Peppers4
Rosemary, Salt, Pepper, To Taste

Instructions

In medium sauce pan, diced Margherita® salami is sautéed in small amount of olive oil.
Add water and bring to a boil. Add butter, let melt, and then add corn meal. Add cheddar and jalapeño and cook approximately 5 minutes until blended and smooth. Transfer to flat bottomed container and refrigerate (at least 1 2 hours until firmly set).
Just before serving, heat olive oil, rosemary and garlic to high heat, and then reduce flame. Sear lamb to desired doneness, equally on each side (approximately 3-4 minutes per side for medium rare). Season with salt and pepper to taste.
Arrange polenta in center of plate, surrounded by 3 lamb chops. Garnish with pickled cherry peppers and rosemary.

There's Italian, and then there's Margherita