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Rosemary and chilli lamb chops with chargrilled polenta
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Prep Time:
85 minutes
Cook Time:
25 minutes
Total Time:
110 minutes
Impress with Australian Day rosemary-chilli lamb chops.
Ingredients:
  • 40.00 ml fresh rosemary leaves
  • 1 small fresh red chilli
  • 1 garlic clove, coarsely chopped
  • 42.00 gm fresh lemon juice
  • 36.40 gm olive oil, plus extra to grease
  • 4 lamb loin chops
  • 1 medium eggplant, halved lengthways, cut into 1cm-thick slices
  • 2 zucchini, thickly sliced diagonally
  • 750g ready to serve polenta (Romanella brand), squared off and cut into 8 slices
  • 2 roma tomatoes, sliced
  • 6 bocconcini, coarsely torn
  • 20.00 ml balsamic vinegar
Instructions:
  • Combine rosemary, chili, garlic, juice, and half of the oil in a food processor or blender until smooth. Alternatively, crush rosemary, chili, and garlic in a mortar and pestle, then mix in the juice and oil. Pour the marinade over the chops in a dish, cover, and refrigerate for 1 hour or overnight for best results.
  • - Preheat a large barbecue plate or char-grill over medium-high heat and grease lightly with oil. Add the eggplant and zucchini, cooking the zucchini for 2 minutes each side and the eggplant for 4 minutes each side. Transfer to a plate, cover with foil, and brush the polenta slices with oil. Cook for 3-4 minutes each side until golden, then add to the plate with the vegetables.
  • Take the chops out of the marinade and generously season with salt and pepper. Cook on each side for 2-3 minutes until medium or your preferred level of doneness.
  • Mix the vinegar with the rest of the oil. Plate the polenta, eggplant, zucchini, and tomato. Season with salt and pepper, then top with bocconcini and dressing. Serve the chops on top of each plate.

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