(WSVN) - Whip up a creamy side dish that goes great with lamp chops. That’s what cooking, as we grab a Bite with Belkys.

The Chef: Vincent Catala
The Restaurant: Villa Azur, Miami Beach
The Dish: Polenta & Lamb Chops

1 cup polenta
6 cup milk
1 cup brown butter
salt /pepper
sage 8 oz sliced
grated parmesan 8 oz
olive oil

Lamb chops:
3 lamb chops, frenched
Salt and pepper, to taste
Olive oil
3 cloves garlic, roughly chopped
Fresh sage leaves
Pistachio powder
Freshly grated Parmesan cheese

Method of Preparation:

  • In a pot over medium-high heat, roast polenta with about a tablespoon of olive oil, until the grains start to open. Be careful not to burn.
  • Turn down the heat to medium, then season with salt and add chopped sage.
  • Stir and add butter, and slowly add milk until all incorporated.
  • When cornmeal starts to bubble, add heavy cream and parmesan and stir until creamy.

Lamb chops:

  • Season the lamb chops generously with salt and pepper on both sides.
  • Heat a skillet over high heat and add a little olive oil.
  • Sear the lamb chops for a few minutes on each side until nicely browned.
  • Add the chopped garlic and fresh sage to the skillet, and continue cooking for another minute until fragrant.
  • Add a knob of butter to the skillet and flip the lamb chops so that the seared side is facing up.
  • Sprinkle pistachio powder over the lamb chops and drizzle with melted butter.
  • Top each lamb chop with freshly grated Parmesan cheese.
  • Cover the skillet and let the lamb chops rest for a few minutes off the heat to allow the flavors to meld together. Serve hot.

Villa Azur
309 23rd St.
Miami Beach, FL 33139

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