The Palestine Herald, Palestine, Texas

Opinion

September 14, 2013

COOKING WITH SIMON: Good food for a great cause

(Continued)

PALESTINE — LAMB CHOPS WITH PARMESAN POLENTA CROUTON AND RED ONION SAUCE

Ingredients

1 rack of lamb

salt and pepper, to season

1 cup quick cook polenta

1 cup water

2 cups milk

1/2 cup grated parmesan

2 red onions, sliced thin

3 tablespoons oil, divided

1 tablespoon butter

1 tablespoon brown sugar

1/4 cup red wine vinegar

Directions

Season lamb with salt and pepper and set aside. Combine the milk and water in a saucepan and bring to a boil. Remove from heat and stir in the polenta. The mixture will begin to thicken within a couple of minutes. Add the parmesan and stir to combine. Using an oiled spatula, spread the polenta into a shallow baking dish to about 1/2 inch thickness. Refrigerate until firm. Begin the red onion sauce by heating a sauté pan to medium. Add a tablespoon of oil and the sliced red onions. Sauté until soft. Add the butter and brown sugar and continue to sauté until brown and caramelized. Add the red wine vinegar and let reduce to a syrupy consistency. Remove to a bowl and set aside. Remove the polenta from the refrigerator and using a biscuit cutter, cut the polenta into small rounds. Brush the polenta rounds with olive oil and grill on each side until crisp and toasted. Heat an ovenproof skillet over high heat. Add two tablespoons of oil and sear the rack of lamb on both sides for about two minutes per side. Place the skillet in a preheated 350 degree oven for twenty minutes. Remove the lamb from the oven and let rest for 10 minutes. Slice the lamb between the bones to separate the chops. Place the polenta croutons on a large serving platter. Top each polenta crouton with a lamb chop and then add a spoonful of the onion sauce.

———

Recipe by Simon Webster. Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine. For more information go to www.saborapasion.com or call 903-729-9500.

 

Text Only
Opinion
  • 7-26-simon-slaw.jpg Cooking with Simon: Stomp grapes and eat Texas food

    If you’re picking up the newspaper on Saturday, you still have a chance to come out to Sabor a Pasion and celebrate the grape harvest at the 2nd Annual Charity Grape Stomp.

    July 26, 2014 2 Photos

  • Two decades of storytelling

    For the past 20 years, I have covered everything under the sun while working as community editor at the Palestine Herald-Press. I have covered festivals, banquets, graduations, fires, wrecks, elections, giant vegetables, you name it, I probably wrote about it.

    July 26, 2014

  • At the Movies: 'Begin Again' — Fresh tale creates appeal

    Some people film big pictures.  Others do small pictures.  Writer-director John Carney makes small pictures. 

    July 26, 2014

  • IMG_1373.jpeg COOKING WITH SIMON: Summer produce brings recipe inspiration

    Chefs are always recreating their menus and finding new inspiration for recipes. People ask me how where my new ideas come from and what I do to get inspired. The answer – mowing the lawn – and, by the way, I have a lot of lawn, vineyard and fields to mow.

    July 19, 2014 3 Photos

  • Swiss Chard  & Peach Salad COOKING WITH SIMON: Garden vegetables ready to harvest

    Last month, I was invited to cook for a group of clients at a fishing lodge in Alaska. It was quite an experience – beautiful scenery, amazing salmon, halibut, and great accessibility to some of the best fishing in the world.

    July 12, 2014 1 Photo

  • watermelon COOKING WITH SIMON: Red, white and watermelon

    Happy 4th of July weekend! On every street corner the fruit of Texas is being sold from the back of old trucks and roadside produce stands.

    July 5, 2014 1 Photo

  • COLUMN: Musings about life and the pursuit of happiness

    Yesterday was July 4th, a time we celebrate independence and the truths that all men are created equal and “endowed by their Creator with certain unalienable rights,” to quote Mr. Jefferson.

    July 5, 2014

  • MOVIE REVIEW: 22 Jump Street

    I should have known better.  Just like “Legally Blonde” and “Dumb and Dumber,” a comedy based on a premise as opposed to one based on truly funny characters merged with a clever situation should never have a sequel.

    July 3, 2014

  • 6-28--SIMON-Lamb-Sliders.jpg Cooking with Simon: Celebrate July 4th with lamb burgers

    Being born in one country and raised in another can bring a bit of confusion to one’s life. And then to find yourself living in a third country as an adult, is one reason this kiwi is all messed up.

    June 28, 2014 1 Photo

  • Editor's Notebook: Kids can create their own summer fun

    Things are so different today than when I was a kid. A recent conversation with my 9-year-old son reinforced my belief.

    June 28, 2014