Lamb loin chops, fried polenta and tomato reduction | Pomi Italia
Debone the loins, separating the chops from the bone. Use the bones to create the reduction: sauté them, cook for 2 hours and then add th…
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Cooking tools:
- Fine-mesh sieve
- Kitchen scale
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Wooden spoon
- Stove
- Oven
- Baking sheet
- Plate
- Serving platter
Ingredients
- Basil to taste
- EVO oil to taste
- Garlic 2 cloves
- Lamb 600 g
- Oregano to taste
- Pepper to taste
- Rosemary to taste
- Salt to taste
- Stale polenta 300 gr
- Thyme to taste
- White onion 80 gr
- White wine 0,2 l
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