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 the 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. Cook for 35–45 minutes, stirring every 5–10 minutes, until polenta is tender and no longer grainy. Whisk in Parmesan cheese and butter, then reserve warm.

For the watercress puree, bring 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 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 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 seeds, salt, and 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 before slicing into 1½-inch medallions.

Deglaze pan with beef stock and cook for 15–20 minutes, until it's reduced by ¾. 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 lamb medallions, then spoon sauce around the outside and garnish with watercress and chopped chives.