This class is part of our Fan of Lamb Cooking Club.

Rosemary, thyme, and garlic lend aromatic depth to lamb loin chops, while polenta gets a nutritious boost (and a gorgeous green hue) from blanched Tuscan kale. A touch of mascarpone and parmesan round it all out for silky, satisfying spoonfuls.

This Cooking Club is brought to you by American Lamb Board.