Pan Roasted Lamb Chops with Creamy Goat Cheese Polenta, Spinach, Fire Roasted Peppers and Mint Oil

Ingredients:

3 pc. 6-8 oz frenched lamb chops
1/2 cup Yellow corn meal
2-1/2 cups Water
3 oz. Chevre goat cheese
1 oz. Heavy cream
1 Tbs. Softened unsalted butter
1 each Large red pepper
Canola oil
2 cups Cleaned spinach
1 tsp. Minced garlic
1 Tbs. Minced shallots
2 Tbs. Unsalted butter
Kosher salt and fresh ground pepper

1 recipe Mint oil*

For Lamb Chops:

Season lamb chops with kosher salt and fresh ground pepper.

· Preheat sauté pan, place lamb chops into pan fat side down, sauté till golden brown, turn over and place into a 350 degree preheated oven, remove at desired doneness (let lamb rest for 3 minutes before slicing).

For Polenta:

Bring 2-1/2 cups of water to a boil, season with kosher salt and fresh ground pepper.

Slowly add corn meal to water, whisking constantly. Reduce to a simmer and cook for approximately 5-8 minutes or until corn meal is cooked.

Fold in goat cheese, softened butter and heavy cream.

Adjust seasonings, cover and keep warm.

For Roasted Peppers:

Lightly coat pepper with canola oil.

Place over open fire and char on all sides.

Remove, place in heat resistant bowl, cover with plastic wrap and steam for about 15 minutes.

Remove plastic, be careful of steam from pepper and peeled charred skin.

Cut pepper in half and remove seeds. Then cut pepper into 1/2-inch strips.

Place into container, cover and refrigerate (pepper can be prepared a day in advance).

Mint Oil*:

Ingredients:

1 cup Fresh picked mint
1 cup Canola oil-chilled
Sugar
Kosher salt

Bring 1 quart of lightly salted water with sugar to a boil.

Add mint and blanch briefly.

Remove and shock into ice water.

Squeeze excess water from leaves.

Place into blender with chilled canola oil. Blend until pureed (be careful not to over process oil, it will turn mint oil brown in color).

Pour blended oil into airtight container, place in refrigerator over night.

Pass oil thorough fine mesh strainer and adjust with kosher salt.

Place in air tight container and refrigerate.

Mint oil can be prepared in advance and will hold for 3-4 days

Plating:

Preheat sauté pan, add butter, shallots, and garlic and briefly cook.

Add spinach, cook until wilted and adjust seasoning with salt and fresh ground pepper.

At the same time, place roasted peppers into preheated pan with butter and season accordingly.

Place equal amounts of cooked spinach, roasted peppers and creamy polenta onto heated plates.

Slice lamb chops in half and arrange on plate.

Drizzle mint oil onto plate and over lamb chops