Sometimes I want to make a special dinner to look like a dish from a restaurant, but it's easy to prepare. Lamb with mushrooms and polenta took me exactly 1 hour, although the dish looks much more difficult because of the number of ingredients and the fact that it has 3 small side dishes (polenta, chard and cherry tomatoes) plus mushroom sauce. In the preparation process only 2 "difficult" parts: sauce and polenta. The rest of the dinner is quite simple and easy to prepare.
Cook time:60 minutes
- Lamb - 600 g.
- Olive oil - 1/4 cup.
- Onions - 1 pc.
- Carrots - 1 pc.
- Shiitake mushrooms - 150 g.
- Tomatoes - 2 pcs.
- Garlic (denticles) - 2 pcs.
- Salt - to taste.
- Bay leaf - 3 pcs.
- Red wine is 1/2 cup.
- Chicken broth - 1.5 stack.
- For porridge: Polenta - 1 stack.
- Water - 2 stacks.
- Olive oil - 1/4 cup.
- Milk - 2 stacks.
- Cheese Mascarpone or other curd cheese - 120 g.
- Fat cream - 1/3 of the stack.
- Preheat a quarter cup of olive oil in a large frying pan. Add lamb chops and fry for 7 minutes on each side until the meat is browned. Use a mesh cover with a handle to prevent oil splashing.
- Transfer lamb chops to a plate. In the pan, where the meat was roasted, add finely chopped onions and cook, stirring, for 5 minutes on high heat. Then add the sliced carrots, mix and continue to cook for another 10 minutes. Then add chopped mushrooms, stir and continue frying for about 5 minutes on high heat, covering with a screen-grid, stirring constantly.
- Add chopped tomatoes, garlic and continue to cook over high heat for 5-10 minutes. Season with salt to taste. Pour in the wine and chicken broth, then return the meat and add the bay leaf. Bring to a boil and simmer on low heat for about 15-20 minutes.
- Transfer the lamb chops to a dish, and continue the sauce for 15 minutes or until the desired consistency. Return the mutton to the sauce and turn off the stove.
- While the mutton is being cooked, you can prepare a side dish. Place 1 cup polenta in a medium-sized saucepan, pour 2 cups of water and bring to a boil, stirring occasionally. Cook for 5 minutes, stirring constantly, then add a quarter of a glass of olive oil, 2 cups of milk, and cook for another 20 minutes, stirring frequently. Season with salt to taste. When the porridge softens and thickens, add the cottage cheese mascarpone, stir well and remove from the plate. Let it stand before serving in a saucepan under the lid.
- While the polenta is being cooked, in a separate frying pan, heat the olive oil (1 tablespoon), add the leaved beets of chard, cover and simmer over medium heat for 20 minutes until the greens soften, but lose their bright color. Season with salt to taste. Keep warm. In a separate frying pan, heat 1 tbsp. a spoonful of olive oil and 1 teaspoon of balsamic vinegar, and add cherry tomatoes (about 15 pieces). Cook the tomatoes on medium-high heat for about 15 minutes until brown and soft, sometimes turning them (do not tear the skin). It is not necessary to salt completely, tomatoes and so it turns out delicious.
- For serving, heat lamb chops in mushroom sauce over low heat, if necessary. Heat the polenta over medium heat, add a third of the fatty cream and stir. Prepare 3 large plates. Add the spoon to each stewed chard on one side and the polenta on the other. Pour the polenta with mushroom sauce (with vegetables). Place the chopsticks on top of the sauce. Add the stewed tomatoes and serve.