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

Elevate your dinner game with this elegant dish featuring perfectly seared lamb chops served over a bed of creamy Parmesan polenta. The combination of tender lamb, rich polenta, sweet roasted butternut squash and vibrant sautéed kale creates a symphony of flavors and textures.

Toasted ciabatta slathered with sage butter adds a delightful crunch and herbal note, making this meal truly restaurant-worthy. Whether you’re cooking for a special occasion or simply treating yourself, this recipe is sure to impress.

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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

15 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 rack to middle position (top and middle for 4 servings) and preheat oven to 425°F. Place 2 tablespoons butter (4 for 4 servings) in a small microwave-safe bowl; set aside to soften. Wash and dry produce. Cut butternut squash into bite-size pieces if necessary. Separate sage leaves from stems. Remove and discard 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. (For 4 servings, divide between two sheets; roast on top and middle racks, swapping positions halfway.)
3. While squash roasts, 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. (For 4 servings, cook in batches if needed.) Transfer to a plate and tent with foil to keep warm.
4. In a small pot (medium for 4 servings) over medium heat, combine polenta, stock concentrate and ¼ cup water (½ cup for 4). Mash with a potato masher until mostly smooth, 30-60 seconds. Stir in cream sauce base, garlic powder and 1 tablespoon butter (2 for 4). Bring to a simmer and cook until warmed through, 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 used for kale over medium-high heat. Add lamb and cook to desired doneness, 2-4 minutes per side (work in batches if needed). If lamb browns too quickly, reduce heat to medium. Transfer to a plate and let rest at least 5 minutes.
6. Grate half the Parmesan into the pot with 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. (If butter is still cold, microwave 10 seconds to soften.) 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 a different type of squash?

Yes, you can substitute butternut squash with acorn squash or sweet potatoes. Adjust roasting time as needed.

What if I don't have Fry Seasoning?

You can make a substitute by combining 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Can I prepare the polenta ahead of time?

Yes, you can make the polenta up to a day in advance. Reheat gently with a splash of water or milk, stirring until creamy.