Lamb Chops with Caramelized Fennel & Smoked Tomato Polenta

Lamb Chops

6 to 8 Loin or Rib Lamb Chops

3 ounces whole grain mustard

1-1/2 ounces Dijon mustard

1 cup balsamic vinegar

3 oz soy sauce

1 T ancho puree

molasses to taste

salt and pepper to taste

• Mix together all ingredients and marinate lamb for half an hour.

• Hint: Molasses needs to be strong to thin the acid of the balsamic vinegar.

• Grill or roast chops to desired doneness.

Caramelized Fennel Sauce

5 head of fennel, shaved  (See "Tips & Techniques")

4 T balsamic vinegar

1 T red wine vinegar

1 cup veal stock

2 cloves garlic, chopped

parsley to taste, chopped

salt and cracked black pepper to taste

• Caramelize 5 heads of shaved fennel in canola oil in sauté pan over low heat.

• Mix all ingredients together and adjust seasoning.

Smoked Tomato Polenta

½ cup pureed smoked tomatoes

1-1/2 cup cornmeal

4 cups water

¼ cup grated fresh Parmesan cheese

salt and pepper to taste

• Bring water and salt to a boil. Slowly sprinkle in the cornmeal, stirring vigorously.

• Turn down to a low heat and cook for 30 minutes, stirring occasionally.

• Add smoked tomatoes and cheese and season to taste.

• Turn the polenta out on a cool, flat surface. Form into a square 1 inch thick.

• Let cool and cut into 1x4 inch pieces.

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