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Pan Seared Rack of Lamb with Margherita® Salami and Jalapeno Cheddar Polenta

prep time: 15 minutes

total time: 40-45 minutes

Makes: 2 servings

An original twist on classic lamb chops, taken to a higher level with authentic salami and creamy cheddar jalepeño polenta.


  • 1 cup corn meal
  • 3 cups water
  • 1/2 stick butter
  • to taste: Chopped jalapeños
  • 1/4 cup cheddar cheese, shredded
  • 1 rack of lamb
  • 1/4 cup olive oil
  • 2 cloves crushed garlic
  • 4 ounces Margherita® Genoa salami, diced small
  • 4 pickled cherry peppers
  • to taste: Rosemary, salt, pepper


  1. In medium sauce pan, diced Margherita® salami is sautéed in small amount of olive oil.
  2. Add water and bring to a boil. Add butter, let melt, and then add corn meal. Add cheddar and jalapeño and cook approximately 5 minutes until blended and smooth. Transfer to flat bottomed container and refrigerate (at least 1 2 hours until firmly set).
  3. Just before serving, heat olive oil, rosemary and garlic to high heat, and then reduce flame. Sear lamb to desired doneness, equally on each side (approximately 3-4 minutes per side for medium rare). Season with salt and pepper to taste.
  4. Arrange polenta in center of plate, surrounded by 3 lamb chops. Garnish with pickled cherry peppers and rosemary.