Seared Lamb Chops and Polenta Cakes

This morning in the Rhode Show kitchen, Chef Andrea Leonardo from Vanity Supper Club is making seared lamb chops and polenta cakes.

Serves 3 to 4 People


  • 12 Lamb Chops
  • ¼ Cup Fine Ground Coffee
  • 1 tsp Ground Cumin
  • ½ tbl Chili Powder
  • 1 Tbl Brown Sugar
  • Oil
  • Butter
  • Polenta Cakes:
  • 1 Cup Yellow Corn Meal
  • ½ Cup Grated Gouda Cheese
  • ½ Cup Heavy Cream
  • 2 ½ Cups Vegetable Stock
  • Salt
  • Pepper



  1. In a large sauce pot heat stock until it starts to boil
  2. Gradually whisk in cornmeal
  3. Reduce heat to low and switch to a wooden spoon
  4. Add heavy cream, salt and pepper
  5. Cook until mixture begins to thicken
  6. Turn off heat and mix in gouda cheese
  7. On a greased sheet pan with parchment paper spread thickened polenta mixture smooth and in an even layer
  8. Place parchment on top and refrigerate for one hour or best over night

Lamb Chops:

  1. Preheat oven to 400°F
  2. In a bowl mix coffee, chili powder, cumin, brown sugar, salt and pepper
  3. Rub lamb racks with dry spice mixture
  4. In a large skillet heat oil and sear lamb racks on all side
  5. Place on sheet pan and bake until internal temp reaches 118. Let rest for 5 minutes and then cut between bones to make individual chops


Cut hard polenta into rounds. In a large skillet heat butter and oil and place polenta cake. When it begins to brown flip over and brown other side. Serve with lamb chops and sauce. A red wine demi or a herb gravy goes well with this


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