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Eye Candy: Roasted Lamb Chops with Polenta and Smoked Chiles

Elena North-Kelly

November 10, 2014

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Roasted Lamb Chops with Crunchy Polenta and Smoked Chiles

After honing his skills as Jean-Georges Vongerichten’s youngest-ever sous chef and Nougatine’s executive chef, Westchester native Beck Bolender has returned to his roots at the newly revamped One Twenty One, where he has rebooted the menu with an innovative, globe-spanning selection of small plates. At his recent Beard House dinner, Bolender treated guests to a luxurious six-course tasting menu of his signature elegant fare—including this spectacular treat: roasted lamb chops with crunchy polenta and smoked chiles. This robust, juicy, stick-to-your-ribs dish emerged as favorite among Beard House diners and is sure to have Manhattanites hopping on the commuter rail to Westchester county for an encore feast.  

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by Jeffrey Gurwin.

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.