Pan-Seared Lamb Chops with Creamy Parmesan Polenta and Roasted Butternut Squash

Indulge in a gourmet dinner featuring perfectly seared lamb chops served over a bed of creamy Parmesan polenta. The dish is complemented by sweet roasted butternut squash, sautéed kale and crispy ciabatta slathered with fragrant sage butter. Each element is crafted to create a harmonious and satisfying meal that feels special yet achievable at home.

This recipe guides you through pan-searing lamb chops to a golden-brown crust while keeping the interior tender and juicy. The polenta is enriched with Parmesan and cream sauce base for a velvety texture and the roasted squash adds a touch of sweetness. Finish with a sprinkle of fresh Parmesan and serve with sage butter toast for a complete, restaurant-quality experience.

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Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

1 unit Precooked PolentaView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

8 ounce Butternut SquashView ingredient guideLike ingredientDislike ingredient

1 unit Parmesan Cheese BlockView ingredient guideLike ingredientDislike ingredient

30 ounce Lamb ChopsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to middle position and preheat oven to 425°F. Place 2 tablespoons butter in a small microwave-safe bowl to soften. Wash and dry produce. Cut butternut squash into bite-size pieces. Separate sage leaves from stems. Remove large stems from kale. Halve ciabatta crosswise.
2. Toss squash and sage leaves on a baking sheet with a drizzle of oil, salt and pepper. Roast on middle rack, tossing halfway, until browned and tender, 25-30 minutes.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add kale; season with salt and pepper. Cook, stirring constantly, until bright green and wilted, 2-4 minutes. Transfer to a plate and tent with foil.
4. In a small pot over medium heat, combine polenta, stock concentrate and ¼ cup water. Mash with a potato masher until mostly smooth, 30-60 seconds. Stir in cream sauce base, garlic powder and 1 tablespoon butter. Bring to a simmer and cook until warmed, 2-4 minutes. Keep covered off heat.
5. Pat lamb chops dry with paper towels; season all over with Fry Seasoning, salt and pepper. Heat a drizzle of oil in the same pan over medium-high heat. Add lamb and cook to desired doneness, 2-4 minutes per side. Transfer to a plate; let rest at least 5 minutes.
6. Grate half the Parmesan into the polenta; stir to combine. Season with salt and pepper.
7. Toast ciabatta until golden. Mince roasted sage and mix into softened butter; season with salt and pepper. Spread cut sides of ciabatta with sage butter. Divide polenta, squash and kale among plates. Place lamb over polenta. Grate remaining Parmesan over top; serve with ciabatta on the side.

Recipe Tips

FAQ

Can I use frozen lamb chops?

Yes, but thaw them completely in the refrigerator before cooking for even searing.

What can I substitute for polenta?

You can use cooked grits or creamy mashed potatoes as alternatives.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days.