For a truly tasty trifecta, complement roasted lamb loin with rich, creamy polenta and the fresh bite of watercress and garlic puree. 

Preparation

To make Creamy Polenta, bring milk, water, salt and white pepper to a rolling boil. While continuously whisking, add polenta and whisk vigorously on high heat until it begins to thicken. When the polenta starts to stick to the bottom of the pot, reduce heat to very low and cover. Stirring every 5-10 minutes, cook for 35-45 minutes, or until polenta is tender and no longer grainy. Whisk in parmesan cheese and butter, then reserve warm.

To make Watercress & Garlic Puree, start by bringing 2 quarts water and ½ teaspoon salt to a boil. Add garlic, return to a boil and cook for 30 seconds. Strain garlic and repeat the process 5-6 more times, or until the garlic is soft. 

In a separate pot, bring 4 quarts of water to a boil. Add watercress, cook for 30 seconds, then shock in an ice bath. When cold, drain the watercress and squeeze out any excess water. 

Place watercress, garlic, ½ teaspoon salt, pepper and lemon zest in a blender and puree on high. Slowly add the olive oil to emulsify and puree until smooth. Adjust seasoning with salt and pepper as needed.

Preheat oven to 400°F. Trim all fat and silver skin off lamb loins, then rub with minced garlic and season with coriander, fennel, salt and black pepper.

Sear lamb on all sides in an oven-safe sauté pan. When lamb is well-browned, place sauté pan in the oven and roast for approximately 8 minutes, or until the lamb reaches an internal temperature of 125°F for medium rare. Remove lamb from the pan and allow to rest in a warm place for 5-8 minutes.  

Deglaze pan with beef stock and reduce by ¾, then whisk in remaining butter to finish the sauce.

To plate, spoon watercress puree on one half of the plate and polenta on the other half. Top with 1½-inch lamb medallions, then spoon sauce around the outside and garnish with watercress and chopped chives.