' Lamb, Creamy Polenta & Swiss Chard | Hidden Ridge Vineyard

Lamb, Creamy Polenta & Swiss Chard

3 lbs lamb riblets or lamb chops

3 Tbsp. oil

1 large onion, medium dice

2 carrots, peeled and diced

2 celery ribs, medium dice

2 garlic cloves, finely chopped

1 Tbsp. tomato paste

1 quart unsalted chicken stock

1 ½ cup red wine

2 bay leaves

1 inch piece of rosemary

2 Thyme sprigs

2 Oregano sprigs

1 Tbsp. Cornstarch

1 Tbsp. Water

Salt & Ground Pepper

¼ cup parsley, finely chopped


Creamy Polenta:

6 cups unsalted chicken stock

1 ½ cup polenta or coarse corn meal

1 tsp. salt

½ cup heavy cream

2 Tbsp. butter


Braised Swiss chard:

4 bunches of Swiss chard, leaves sliced into ½ inch ribbons

2 garlic cloves, finely chopped

2 Tbsp. oil

¼ cup unsalted chicken stock


Dutch oven, cook until softened and lightly brown. Add garlic cloves and tomato paste and sauté until fragrant. Add the stock and red wine to the pot. Transfer the riblets back to the pot and add herbs: bay leaves, rosemary, thyme and oregano. Bring the braising liquid to a boil. Reduce heat and cover. Simmer gently on stovetop for 1½ to 2 hours or until riblets are tender. Remove riblets from pan and set aside. Strain the vegetables from the braising liquid and discard vegetables. Return the liquid to the Dutch oven and bring to a boil. Meanwhile, make cornstarch slurry by combining cornstarch and water in a small bowl until smooth. Add the slurry to the braising liquid and boil. Add riblets to sauce and toss to coat.


For the Creamy Polenta:

In a heavy sauce pot bring chicken stock to a boil. Add 1 tsp. salt. Gradually whisk in polenta. Whisk until mixture is boiling. Lower heat to medium low and cook stirring occasionally until all liquid is absorbed and polenta is thick and creamy about 25 minutes. Stir in heavy cream. Season with butter to taste. Cover and keep warm.


For Swiss chard:

Rinse chard in water and do not dry completely. Heat a large sauté pan over medium high heat. Add 2 Tbsp. oil and sauté garlic until aromatic. Place chard ribbons in pan and toss until slightly wilted. Add ¼ cup of chicken stock and cook until leaves are tender. Season Swiss chard with salt and pepper to taste.


Serve lamb riblets alongside Swiss chard and polenta. Garish with parsley.

Wine Pairings

2006 55% Slope