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Lamb chops with polenta, sun-dried tomatoes and pesto
Lamb chops with polenta, sun-dried tomatoes and pesto
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Create a delicious lamb and polenta dinner with only six simple ingredients.
Ingredients:
  • 8 lamb chops, tails trimmed
  • 30g unsalted butter
  • 165.00 ml sun-dried tomatoes
  • 150.00 gm store-bought pesto
  • 510.00 gm hot chicken style liquid stock
  • 225.00 gm instant polenta
Instructions:
  • Heat oil in a non-stick frying pan over high heat. Season lamb chop with salt and pepper. Cook in batches for 2-3 minutes per side, or until cooked to your preference. Cover and set aside to keep warm.
  • Heat the stock in a saucepan over medium heat until it simmers. Add the polenta and stir until it becomes soft and thick. Mix in the butter and then remove from the heat.
  • Distribute polenta evenly among four serving bowls. Arrange lamb on top, sprinkle sun-dried tomatoes, and dollop a spoonful of pesto on each.

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