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

Christmas on a Plate

GMA Recipes Dinner
Servings:Over 8
Difficulty: Easy
Cook Time: min

Try Richard Blais' gingerbread lamb with eggnog creamed spinach. It's Christmas on a plate!

Ingredients

  • For the lamb marinade:
  • 24 English cut lamb chops
  • 12 Evergreen branches
  • 24 crushed garlic cloves
  • 1 lemon, zested
  • 2 cups olive oil
  • A few mint leaves
  • A few seeds of coriander
  • A few seeds of cumin
  • For the polenta:
  • 1/2 cup polenta
  • 2 quarts chicken stock
  • 3 tablespoons butter
  • Salt & pepper to taste
  • 2 gingerbread man cookies pulverized
  • 3 tablespoons Parmesan grated
  • For the egg nog creamed spinach:
  • 1 quart spinach, minced
  • 1 cup egg nog
  • salt and pepper to taste
  • 1 candy cane
  • 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.

    Recipe Summary

    Main Ingredients: "good morning america", recipes, gingerbread, lamb, richard blais

    Course: Dinner


     
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