Moink in the Wild: Lamb Chops with Goat Cheese Polenta

Lamb Chops with Goat Cheese Polenta is a delicious recipe for entertaining. Marinate the chops for up to a day ahead and serve them over delicious goat cheese polenta for a special rustic dinner party.

Lamb chops


  • 6 Moink lamb chops (mine were 2 inches thick)
  • 1/2 cup low sodium soy sauce
  • 1/2 cup cider vinegar
  • 3 cloves garlic, minced
  • 3 Tablespoons honey
  • 2 teaspoons ground ginger
  • 2 teaspoons dry rosemary
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon pepper

Goat Cheese Polenta

  • 6 cups low sodium chicken broth
  • 2 cups polenta
  • 6 ounces goat cheese, sliced into 1-inch pieces
  • 2 Tablespoons butter
  • 1 teaspoons chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


Lamb chops



For Lamb Chops:

  1. In a medium bowl, whisk together soy sauce and remaining ingredients.
  2. Place chops in a large zip lock bag and pour marinade over chops. Seal bag securely and massage marinade into meat.
  3. Refrigerate at least 8 hours or over night.
  4. Preheat oven to 350 degrees. Heat 2 tablespoons of cooking oil in an iron skillet over medium high heat.
  5. Add chops and sear for 1 1/2 minutes on each side. Remove skillet and place in the oven.
  6. Cook lamb chops for 5 minutes; turn over and cook for another 5 minutes for medium-rare.

For Polenta:

  1. Bring chicken broth to a boil in a large pot over high heat. Whisk in the polenta in a steady stream, then DECREASE HEAT TO MEDIUM.
  2. Cook polenta while stirring with a wooden spoon. Continue stirring for 10 minutes so polenta doesn’t stick to the bottom of the saucepan.
  3. Add the cheese and rosemary and stir for about 2 minutes or until cheese is almost fully melted. Stir in the butter until melted, and season with salt and pepper. Serve immediately with lamb chops on top.

Courtesy of Celebrations At Home


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