Ingredients Jump to Instructions ↓

  1. 8 lamb chops

  2. 20 ml extra virgin olive oil

  3. 50 ml extra virgin olive oil

  4. 2 medium red onions , peeled and finely sliced

  5. 4 cloves garlic , peeled and sliced

  6. 1 tbsp freshleaves rosemary

  7. 2 large handfulspitted olives , green or black

  8. 400 g canned chopped tomatoes

  9. 200 ml water

  10. 500 ml light chicken stock

  11. 1 tsp salt

  12. 1 tsp freshly ground black pepper

  13. 120 g polenta

  14. 100 g gorgonzola cheese , crumbled

Instructions Jump to Ingredients ↑

  1. Italian-style lamb chops Method 1. Lightly season the lamb with salt and pepper and leave covered, at room temperature, until ready to cook.

  2. For the sauce: heat the olive oil in a pan and cook the onion slices until coloured, stirring occasionally. Add the garlic and rosemary and cook for a further 2 minutes. Add the olives, tomatoes, salt and water then bring to the boil. Cover with a lid and simmer for 5 minutes.

  3. For the polenta: bring the stock to the boil and add the salt and pepper. Reduce the heat so the stock is at a simmer, then slowly pour in the polenta and whisk gently to prevent lumps forming. Stir over a moderate heat until the polenta begins to bubble then cook stirring for a further minute. Mix in the gorgonzola, cover the pot and put to one side.

  4. Heat a frying pan or grill. Lightly brush the chops with the oil and cook on a medium-high heat for 4 minutes on each side.

  5. To serve, spoon some polenta into the middle of a plate, sit 2 chops on top then spoon over a generous amount of sauce.


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