So his meal was as follows: rosemary lamb chops on the grill, creamy gouda polenta and brussels sprouts with balsamic reduction. Delicious, right? And super easy too. For $25 we had an amazing meal that surpassed anything a restaurant could provide us on this busy holiday. And we stayed at home and enjoyed each others company. I know $25 may sound like a lot for making a meal at home, but if you're going to go all out for a meal at home like this, why not get the best quality meats and produce? The lamb was "local" from Whole Foods and so worth the price.
Rosemary Lamb Chops
1 tsp chopped rosemary
1/2 tsp salt
1/2 tsp pepper
Olive oil to coat
4 lamb chops, bone in
- Marinate lamb chops in seasoning and keep in refrigerator for a several hours (if possible), or at least 30 minutes.
- Grill over medium heat for approximately 10 minutes, flipping half-way through.
Creamy Gouda Polenta
2 cups milk
2 cups chicken broth
1 cup polenta (ie corn meal if you don't want to pay extra for the Spanish name on the package)
Pinch of salt
1 tsp sage, chopped finely
3/4 cup shredded smoked gouda
- Combine milk and broth in a sauce pan. Warm over low-medium heat until it starts to simmer.
- Add in polenta, stir well to combine the corn meal and liquid.
- Depending on the grain size, the polenta will being to firm up after a few minutes. Add salt and sage before fully firm.
- Once firm, add in cheese and stir to combine.
Brussels Sprouts with balsamic reduction
10 oz fresh brussels sprouts, cleaned and halved
1 tsp olive oil
1/4 cup water
1/2 cup balsamic vinegar
- Heat olive oil in a saute pan. Add brussels sprouts and cook for a 2-3 minutes to carmelize the outside.
- Add water to pan and place lid on top. Allow to steam for another 8-10 minutes until brussels sprouts are tender with a little crunch.
- Meanwhile, pour balsamic vinegar in a sauce pan. Bring to a simmer and begin to stir. Continue to stir over medium heat until it reduces by half.
- Serve brussels sprouts with balsamic over top. Enjoy!
