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Lamb chops with polenta
Lamb chops with polenta
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Cozy up on Friday night with marinated lamb and tomato on creamy polenta.
Ingredients:
  • 4 lamb forequarter chops
  • 40.00 ml chopped fresh chives
  • 20.00 ml chopped fresh rosemary leaves
  • 36.40 gm olive oil
  • 1 small brown onion, finely chopped
  • 1 x 400g can diced tomatoes
  • 2.50 gm caster sugar
  • 500ml (2 cups) chicken style liquid stock
  • 375ml (1 1/2 cups) water
  • 170g (1 cup) instant polenta (cornmeal)
  • 60g butter
  • Chopped fresh continental parsley, to serve
Instructions:
  • In a bowl, mix together lamb, chives, rosemary, and 1 tablespoon of oil. Season with pepper, cover, and refrigerate.
  • In a saucepan over medium heat, sauté the onion in the remaining oil until soft, about 3 minutes. Add tomato and sugar, bring to a simmer, and cook until the sauce thickens, about 8 minutes. Season with salt and pepper.
  • Heat a frying pan over medium-high heat. Cook the lamb for 3-5 minutes on each side until it reaches your desired level of doneness. Transfer to a plate and cover with foil to keep it warm.
  • In a saucepan over high heat, bring stock and water to a boil. Reduce to medium heat. Slowly pour in the polenta while stirring continuously until combined. Cook and stir for 4 minutes. Mix in the butter and season with pepper.
  • Plate the polenta and lamb, then generously drizzle with the flavorful tomato sauce. Finish by sprinkling with fresh parsley for a vibrant and elegant presentation.

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