---
title: "Seared Lamb Chops over Parmesan Polenta"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/seared-lamb-chops-over-parmesan-polenta-691b4530e739e0fdceea81a7
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: medium
allergens:
  - Wheat
  - Soy
  - Milk
tags:
  - Easy Prep
rating: 4.0
rating_count: 152
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: "Many loved the succulent lamb chops, while the creamy Parmesan polenta was a delightful surprise for most."
  - theme: Ease of prep
    text: "Some found it more complex but manageable; following the instructions made cooking lamb less intimidating."
nutrition:
  calories: 2110
  protein: 137
  fat: 144
  saturated fat: 68
  carbohydrates: 65
  sugar: 8
  fiber: 7
  cholesterol: 475
  sodium: 2530
image: "https://images.recipes.furrysalamander.com/Grain%20Recipes/Polenta/seared-lamb-chops-over-parmesan-polenta.avif"
---

Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Place 2 tbsp @butter{3%tbsp} (4 tbsp for 4) in a small microwave-safe bowl; set aside to soften. Wash and dry all produce. Cut @butternut squash{16%ounce} into bite-size pieces if necessary. Separate leaves from @sage{½%ounce} from woody stems. Remove and discard any large stems from @kale{8%ounce}. Halve @ciabatta{2%unit} crosswise.

Toss squash and sage leaves on a #baking sheet{} with a large drizzle of @cooking oil{3%tbsp}, @salt{}, and @black pepper{}. Roast on middle rack, tossing halfway through, until browned and tender, ~{30%minutes}. (For 4 servings, divide between two baking sheets; roast on top and middle racks, swapping rack positions halfway through.)

While squash and sage roast, heat a drizzle of oil in a #large pan{} over medium-high heat. Add kale; season with salt and pepper. Cook, stirring constantly, until bright green and wilted, ~{4%minutes}. (For 4 servings, cook in batches if necessary.) Turn off heat; transfer to a plate and tent with #aluminum foil{} to keep warm.

In a #small pot{} over medium heat, combine @precooked polenta{2%unit}, @chicken stock concentrate{2%unit}, and @water{¼%cup}. Mash with a #potato masher{} until mostly smooth, ~{60%seconds}. Stir in @cream sauce base{8%ounce}, @garlic powder{2%tsp}, and 1 tbsp butter (butter already mentioned). Bring to a simmer and cook until warmed through, ~{4%minutes}. Keep covered off heat until ready to use in Step 6.

Pat @lamb chops{60%ounce} dry with @paper towels{} and season all over with @fry seasoning{2%tbsp}, salt, and pepper. Heat a large drizzle of oil in the pan used for kale over medium-high heat. Add lamb chops and cook to desired doneness, ~{4%minutes} per side (you may need to work in batches). TIP: If lamb starts to brown too quickly, reduce heat to medium. Transfer lamb to a plate and let rest at least ~{5%minutes}.

Grate half of @Parmesan cheese block{2%unit} into the pot with polenta; stir to combine. Season with salt and pepper.

Toast the ciabatta until golden. Mince the roasted sage and mix it into the softened butter; season with salt and pepper. TIP: If the butter is still cold, microwave for ~{10%seconds} to soften. Spread the cut sides of ciabatta with the sage butter. Divide the polenta, squash, and kale between plates. Place the lamb chops over the polenta. Grate the remaining Parmesan over the top and serve with the ciabatta on the side. Lamb is fully cooked when internal temperature reaches 145 degrees.