Thanksgiving is a big week for me with lots of family and social obligations, lots of drinking, and of course lots of cooking. Because of that, I won't be posting again until next week. I'm going to be busy making tortellini and meat stuffing, amongst other things. What are you guys making? If you tell me in the comments, you could win 50 bucks to Lava Lake Lamb! Yup, I'm actually doing a giveaway. The people over at Lava Lake Lamb were so nice to send me over some lamb to try out and they even threw in a 50 dollar gift card for one lucky reader.
If you DO win the gift card, you should probably make this awesome lamb tenderloin with bacon polenta. The lamb came out so tender we were all cutting it with our forks! I actually cleaned out my fridge the day I made this and ended up just throwing a bunch of random ingredients into the polenta, but luckily it all meshed perfectly and paired great with the lamb.
I didn't realize lamb tenderloin was so small!
I did sort of a half marinade, half rub on this. For the marinade half, there was garlic, vinegar, honey, and worcestershire, and for the rub half there was cumin, coriander, mustard, and allspice. I roasted these at a very high heat, but the grill would work great too.
Bacon, peppers, and corn to start the polenta, then milk and chicken stock.
Thickening up. Paprika gave this polenta a nice orange hue.
Elegant yet easy and oh so delicious.
The fork tender lamb was earthy from the spices and went great with the smokey polenta
Bacon was a crucial accent.
The Mari-rub (rubinade?) for the lamb was:
1/4 cup worcestershire
2 tablespoons red vinegar
1 tablespoon honey
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon mustard
1/2 teaspoon allspice
4 cloves garlic (grated)
Mix the ingredients together to form an almost half rub half marinade. Marinate the lamb in this mixture unrefrigerated for an hour or so. Crank your oven as high as it goes and cook until you get an internal temp of 135 for med-rare. Mine were small and only took 8 minutes. You could also grill these and they would be equally awesome.
The polenta was:
2 cups cornmeal
5 cups milk
2 cups chicken stock
1 cup white wine
5 slices of thick cut bacon
1 red pepper
1/2 cup corn
3 cloves garlic
a handful of parsley
2 tablespoons paprika
1/4 cup goat cheese
1/4 cup parm
1 tablespoon butter
Chop up the bacon and cook it on a med-high heat until browned and crispy. Remove the bacon from the pan but keep the fat. Cook the pepper for a few minutes and add the corn. Next add the garlic. Add all the liquids and stir. Bring to a simmer and reduce heat. Whisk in the cornmeal. Add the parsley. Simmer and stir often until thickened and the cornmeal is cooked and tender. If it seems to thick, add a few splashes of milk. Remove from heat and stir in the chese and butter. Serve and top with the bacon.
The ingredients for this polenta are all over the place because it was sort of a clean out the fridge type dinner, but it came out super tasty. Feel free to play around with the different cooking liquids and ingredients.
So just tell me what you are making this week whether it be for Thanksgiving or otherwise, and I will randomly choose one winner to get a 50 dollar gift card to Lava Lake Lamb. You need to post your comment BEFORE Thanksgiving day. If you have trouble commenting as some people do (my comment app can be finicky on older browsers), just shoot me an email and I will put your name in the hat. Happy Thanksgiving!