Seared Lamb on Original Blue Polenta Cakes

We partnered with our friend, Chef Jennifer Luttrell of Point Reyes Farmstead to create a delicious appetizer using the iconic Point Reyes blue! The secret to all the cheeses made on the farm lies in the unique combination of 3 key ingredients: Grade A milk from a closed herd of Holstein cows that graze on the pastures overlooking Tomales Bay, the coastal fog and the salty Pacific breezes. Get inspired with their perfectly paired Seared Lamb on Original Blue Polenta Cakes.

Seared Lamb on Original Blue Polenta Cakes

Recipe created by Chef Jennifer Luttrell of Point Reyes Farmstead

Makes 9 appetizer portions

1 teaspoon + 3 tablespoons olive oil
1 1/2 cups milk
3/4 cup polenta
1/2 cup crumbled Point Reyes Original Blue Flour, for dredging polenta
For garnish – fresh herbs such as rosemary or chives, crumbled Original Blue
1 1/2 pound boneless leg of lamb
1 teaspoon canola oil
Salt & Pepper

Pre‐heat oven to 350°.

Grease a 9-­‐inch square baking pan with olive oil.  In a medium saucepan, bring milk gently to a boil.  Whisk in the polenta slowly.   Reduce heat to medium and continue whisking until mixture is thick. Add Original Blue and stir until melted completely. Remove from heat, and working  quickly, spoon polenta into greased pan, spreading it and packing it down before it sets. Refrigerate for 1 hour.

Remove polenta from refrigerator. Invert the pan onto a cutting board, releasing polenta onto work surface. Cut evenly into 9 squares.  Dredge the polenta squares in flour.  Heat the remaining 3 tablespoons oil in a large skillet over high heat. When the oil is hot, add the polenta squares and fry until golden brown, about 45 seconds to 1 minute on each side.  Remove and drain on paper towels.

Prepare the lamb. Pat lamb dry with paper towels and season with salt and pepper. In a hot non-­‐stick or cast iron skillet, heat 1 teaspoon canola oil until shimmering. Carefully add lamb to pan, searing on all sides until brown, about 1 minute per side. Place lamb on a sheet pan in oven for an additional 10-­‐12 minutes or until a meat thermometer registers 140°. Remove lamb from  oven, cover with foil, and allow to rest for 10  minutes.

Thinly slice lamb, arrange on top of polenta cakes, top with herbs and Original Blue. Serve immediately. Click here for printable PDF.

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