Seared loin lamb chops with olives and soft polenta from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 573) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Watercress salad; Artichoke salad with anchovy and capers; Asparagus alla Fontina; Eggplant gratin with saffron custard; Steamed fennel with red pepper oil

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Delys77 on December 08, 2014

    These were just delicious. I used kalamata, but I think many different types of olives would work. Didn't make the polenta as I am not a fan, but served with celery root puree instead. Very tasty.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.