Mint-rosemary Patagonian lamb loin chops and baked polenta with ricotta and cherry tomatoes timbale
Max Reserva Syrah

  • 11 Ingredients
  • Preparation in 4 steps
  • Serves 4


  • 12 Lamb loin chops

  • 1 Cup mint

  • 1 Rosemary sprig

  • 200 Grams polenta (yellow cornmeal)

  • 200 Grams ricotta

  • 150 Grams cherry tomatoes

  • 2 Cups chicken broth

  • 1 Teaspoon apple vinegar

  • 100 Grams Parmesan cheese

  • 1 Lemon

  • Sea salt and pepper



Crush the mint, rosemary, lemon juice, apple vinegar, sea salt and pepper in a mortar. With this mixture, season the lamb loin chops and set aside.


Bring the chicken broth to a boil and add the cornmeal in a very thin stream, stirring constantly. Season with nutmeg, salt and pepper. Once the cornmeal boils, remove it from heat and mix with ricotta. Pour the mixture into a baking tin and cover with cherry tomatoes in halves, a dash of olive oil, rosemary and Parmesan cheese. Bake in the oven until gratin.


Cook the lamb loin chops on each side until golden in a hot fry-pan.


Serve the polenta in cubes and top it with the lamb chops. Arrange the bone looking upwards.


This Max Reserva Syrah was chosen to pair with the lamb loin chops. Given its delicates notes of rosemary, the same herb used to marinate the meat. Its rounded and fine tannins enhances the polenta´s creaminess and its strong acidity tones down the natural acidity of cherry tomatoes. The wine leaves a long and lasting finish on the palate.


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