Lamb cutlets with olive salsa, polenta and fennel

Cook lamb under a hot grill until browned on both sides.

Meanwhile, combine water and stock in a medium pan. Bring to the boil; add polenta, cook, stirring, over a low heat until thickened. Stir in cheese and cream.

Heat the oil in a medium frying pan; cook the fennel, stirring, until tender.

Combine the olives, juice, garlic, parsley and extra oil in a bowl. Serve with the lamb, polenta and fennel.

Not suitable to freeze. Not suitable to microwave.

Photographed by Brett Stevens.