Summer’s Mediterranean Lamb, Polenta and white bean salad

Tonites meal was lamb. Growing up in the Mediterranean, I developed a preference for lamb over beef. Some people don’t like lamb but I think that’s because it wasn’t prepared correctly. So I’m giving you my recipe.
Loin lamb chops. 2 per person should be enough of the nice thick ones.
Marinate the lamb in a mixture of virgin olive oil, 1 garlic clove minced, a few pinches of coarse salt, fresh cracked black pepper and fresh rosemary.
Get your grill hot or you can broil them in a gas oven with the rack set close to the flame.
Lamb should be seared quickly. It intensifies the flavor, seals it in and the inside should be medium rare to Pittsburgh. The outside develops a juicy crunchy crust, leaving the meat tender and pink inside. About 6 minutes on each side does the trick.
While the lamb cooks prepare your sides. I do a white cannelini bean salad and polenta with black quinoa.
For the polenta: sauté finely minced onion and garlic in either virgin olive oil which I prefer or safflower oil and crumble the polenta into the pan once the garlic and onion have turned translucent and begin to carmelize. Sauté until well heated through.

Cannelini bean salad: Cooked and chilled cannelini beans,1 to 2 cans drained or made fresh. 2 or 3 finely chopped stalks of celery, (use some celery leaves too), 1 can of hearts of palm diced and drained, chopped marinated artichoke hearts, minced garlic to taste and a few sprigs chopped fresh mint. Drizzle with virgin olive oil and the juice of 1 lemon. Salt and pepper to taste. To the mix add 1 to 2 cups of cooked, drained and chilled dittalini pasta. Mix well and serve cold.
This is a highly flavorful meal with the lemon, mint and garlic and the lamb is quite nice with mint sauce. I use Cross and Blackwell available at a British grocer.

Buon Apetito!