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Pesto lamb chops with polenta fingers
Pesto lamb chops with polenta fingers
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Prep Time:
90 minutes
Cook Time:
15 minutes
Total Time:
105 minutes
Crispy polenta fries complement flavorful pesto lamb chops perfectly.
Ingredients:
  • 250ml chicken stock
  • 2.40 gm onion salt
  • 250g polenta
  • 40g parmesan
  • 90g pesto
  • 8 Lamb Loin Chops
  • 36.40 gm extra virgin olive oil
  • 4 tomatoes, chopped
  • 1 avocado, chopped
  • 82.50 ml basil leaves
  • 40.00 ml white wine vinegar
Instructions:
  • Prepare your 16cm x 26cm rectangular cake pan by greasing it and lining the base and two long sides with baking paper, ensuring that the paper hangs over the sides by 5cm.
  • In a large heavy-based saucepan over medium-high heat, bring stock, onion salt, and 2 1/4 cups (560ml) water to a boil. Gradually whisk in the polenta in a steady stream until fully incorporated. Reduce heat to medium-low and stir constantly with a wooden spoon for 3 minutes until the mixture thickens and the polenta is soft. Remove from heat, stir in the Parmesan, pour into a prepared pan, and allow it to cool for 10 minutes. Refrigerate for 1 hour until set.
  • Coat the lamb chops generously with the flavorful pesto mixture, then refrigerate for an hour to allow the flavors to meld beautifully.
  • Preheat a large frying pan over medium heat. Sear lamb chops for 3-4 mins on each side or until done to your preference. Place on a plate, cover with foil, and let them rest for 5 mins.
  • Transfer the polenta onto a cutting board and slice it into 24 fingers. Clean the frying pan thoroughly. Heat 1 tablespoon of oil in the pan over high heat. Sear the polenta for 2 minutes on each side until golden brown.
  • In a bowl, toss together tomato, avocado, basil, vinegar, and remaining oil. Serve the lamb with polenta and salad.

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