Lamb Chops with Mushrooms

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 5 minutes. Remove from the pan; set aside.Season the lamb chops with 1 tsp salt and pepper. Preheat the remaining 1 tablespoon. Brush the pan with oil. If necessary, add the lamb chops in portions and cook over medium-high heat, turning once, until medium-deep, 6-8 minutes. Transfer to a platter; cover with foil to keep warm.Add all but 1 tablespoon of the fat from the pan. Add the shallots and cook for 2 minutes. Pour in the wine, scraping off the bottom of the pan. Bring to a boil, reduce the heat and reduce the liquid for 5 minutes. Add the broth; cook for 10 minutes.In a medium saucepan, bring the chicken stock and 1 tsp salt to a boil. Gradually pour in the polenta, whisking. Reduce the heat and cook, stirring occasionally, for 5 minutes. Drizzle with butter. Cover and set aside.Add the chops and mushrooms to the red wine sauce and heat through. Serve with polenta.