Imagine a culinary journey where tender lamb meets vibrant Mediterranean flavors, creating a symphony of taste that will make your dinner guests swoon. This extraordinary dish combines succulent lamb cutlets, zesty olive salsa, creamy polenta, and caramelized fennel into a masterpiece that promises to elevate your home cooking from ordinary to extraordinary. Get ready to transform your kitchen into a gourmet Mediterranean restaurant with this irresistible recipe that's both sophisticated and surprisingly simple to prepare!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 8 lamb cutlets
- 1 cup black olives, pitted and chopped
- 2 tablespoons capers
- 1 tablespoon lemon juice
- 1 cup polenta
- 2 cups vegetable broth
- 1 bulb fennel, sliced
- Salt and pepper to taste
Instructions
- Remove lamb cutlets from refrigerator 30 minutes before cooking to bring them to room temperature, which ensures even cooking and tenderness.
- Prepare the olive salsa by combining chopped black olives, capers, and lemon juice in a small bowl. Mix well and set aside to allow flavors to meld.
- In a medium saucepan, bring vegetable broth to a gentle boil. Slowly whisk in polenta, reducing heat to low. Stir continuously for 15-20 minutes until polenta becomes thick and creamy.
- While polenta is cooking, slice fennel bulb thinly using a sharp knife or mandoline, creating delicate, uniform pieces.
- Season lamb cutlets generously with salt and pepper on both sides.
- Heat a large cast-iron skillet or grill pan over medium-high heat. Add a small amount of olive oil.
- Cook lamb cutlets for 3-4 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness.
- Remove lamb from heat and let rest for 5 minutes to allow juices to redistribute.
- Sauté fennel slices in the same pan for 2-3 minutes until lightly caramelized and tender.
- Plate the creamy polenta as a base, arrange lamb cutlets on top, garnish with sautéed fennel, and spoon olive salsa over the meat.
- Serve immediately while lamb is hot and polenta is creamy.
Tips
- Temperature is Key: Always let lamb cutlets rest at room temperature before cooking to ensure even heat distribution and maximum tenderness.
- Seasoning Matters: Don't be shy with salt and pepper - generously season both sides of the lamb for maximum flavor.
- Pan Perfection: Use a cast-iron skillet or grill pan for beautiful sear marks and enhanced flavor development.
- Doneness Precision: For medium-rare, aim for 3-4 minutes per side, but use a meat thermometer for guaranteed perfect results.
- Resting is Crucial: Allow lamb to rest 5 minutes after cooking to redistribute juices, ensuring each bite remains incredibly juicy.
- Polenta Pro Tip: Whisk continuously and slowly to prevent lumps, creating a smooth, creamy texture.
- Fennel Finesse: Slice thinly and sauté briefly to maintain a slight crunch and preserve its delicate flavor.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 30g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 95mg
