Richard Blais' Candy Cane Lamb with Gingerbread Polenta and Eggnog Spinach

Ingredients

Cooking Directions

For the lamb:

Marinate the chops for an hour or so. Then season with salt & pepper and sear or grill to medium doneness

For the polenta:

Stir the polenta into the stock and cook until fluffy for 20 minutes. Add the butter, gingerbread man crumbs, Parmesan and salt & pepper.

For the spinach:

Sauté the spinach in a touch of olive oil, and add the egg nog and cook for a few minutes. Then season and serve.

Finish the dish by grating candy cane on the chops!

Recipe courtesy Richard Blais.

This recipe was styled by chef Karen Pickus for Good Morning America.