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Grilled Fennel-Spiced Lamb Chops and Heirloom Polenta with Persimmon Vinaigrette

NapaStyle Wine Club Grilled Fennel-Spiced Lamb Chops and Heirloom Polenta with Persimmon Vinaigrette NapaStyle Wine Club Grilled Fennel-Spiced Lamb Chops and Heirloom Polenta with Persimmon Vinaigrette
About this Recipe
Ingredients
Serves: 4
18 lamb chops cut from a rack of lamb, at room temperature
sea salt, preferably gray salt
fennel spice blend
extra-virgin olive oil for brushing

For the Roasted Persimmon Sauce
1 lb fuyu persimmons, stemmed, peeled, and cut in eighths
1/4 cup thinly sliced scallions, white parts only
1 1/2 tbsp white balsamic vinegar
1 tbsp minced fresh tarragon
2 tsp fennel seeds, toasted and roughly chopped
1/2 cup extra-virgin olive oil
sea salt, preferably gray salt
freshly ground black pepper
4 cups cooked polenta
Directions
To make the persimmon sauce: Place the persimmon pieces in a medium sized, non-reactive mixing bowl. Add the scallions, vinegar, fennel seeds and tarragon. Taste and season with salt and pepper. Set the sauce aside until the lamb is finished.
To cook the lamb: Season both sides of each chop with salt and the fennel spice blend. Brush on a little olive oil, but not so much these will flame over the grill. Over a wood fire grill or indoors on a grill pan, cook until medium rare or other desired temperature. Take the meat off the heat and let it rest for 2 to 3 minutes before cutting into it.
To plate: Center the hot polenta on a warmed plate. Place 3 chops on top the polenta, bone pointing toward plate’s center. Top with the persimmon sauce and serve with extra sauce on the side.

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