Who has time during the holidays? Shopping, wrapping, sipping with friends – time is precious this time of year.
But good food doesn’t always have to take forever. Sure, it’s worth putting the time into lobster bisque or lovingly dredged and then slow-cooked short ribs. But the real gems of a recipe are the ones that are done lickety-split and still have you licking your lips for more- a quick and easy dinner recipe! Our latest foodie post has a full meal you can complete in under 15 minutes. Yes, 15 minutes, literally. (That’s faster than it takes Jess to do her makeup! ????) And yes, everyone will be licking their fingers and begging for more!
Quick and Easy Dinner Recipe
This meal has a harmonious combination of rosemary, garlic, fresh baby lamb chops, and creamy polenta, simple ingredients for a quick and easy dinner recipe!
This recipe serves two people, which perfectly compliments a nice bottle of red, soft glowing candlelight, and maybe a little post-meal smooching (or gossiping if you’re dining with your bestie!). Keep in mind quick and easy dinner recipes can easily be adjusted to serve the masses!
With this beautiful recipe, we increased the curb appeal by garnishing it with edible flowers – easily available at specialty grocery stores. Edible flowers are pleasing on the palate and fulfill a much-needed winter deficit of sunnier things.
- One pack of frenched lamb rack
- Garlic olive oil
- Fresh rosemary
- Sea salt
- 1 Cup Polenta
- 1.5 Cups beef broth
- 1/4 Cup of cream
- A big scoop of cream cheese
- 2 Pats of butter
- 1/4 Cup of parmesan
- Edible Flowers
It makes sense to start the polenta first since you can easily keep it warm while you sear the lamb lollipops. Don’t forget to cover this decadent dish to avoid becoming too dry. We used beef broth to add flavor, but feel free to use chicken or vegetable broth or simply salted water.
- Bring beef broth (or water) to a boil in a small saucepan.
- Slowly add polenta.
- Stir on low heat until liquid is absorbed.
- Add butter, cream cheese, heavy cream, and parmesan.
- Stir, cover, and keep warm.
- Use a sharp knife or cooking shears to slice the rack of lamb into individual cuts.
- Generously salt and pepper the meat.
- In a pan, saute the fresh rosemary in the garlic olive oil.
- Cook cut chops for about 3 minutes on each side.
- Once the pops are cooked thoroughly, plate with polenta.
- Garnish with edible flowers and leftover rosemary sprigs.
- Pour with a lovely red wine and enjoy!