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How to make Lamb chops with polenta

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 4 lamb forequarter chops
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh rosemary leaves
  • 2 tablespoons olive oil
  • 1 small brown onion, finely chopped
  • 1 x 400g can diced tomatoes
  • 1/2 teaspoon caster sugar
  • 500ml (2 cups) Massel chicken style liquid stock
  • 375ml (1 1/2 cups) water
  • 170g (1 cup) instant polenta (cornmeal)
  • 60g butter
  • Chopped fresh continental parsley, to serve

Method

  • Step 1 Combine lamb, chives, rosemary and 1 tablespoon of oil in a bowl. Season with pepper. Cover and place in the fridge.
  • Step 2 Heat remaining oil in a saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add tomato and sugar and bring to a simmer. Cook for 8 minutes or until the sauce thickens. Season with salt and pepper.
  • Step 3 Meanwhile, heat a frying pan over medium-high heat. Add lamb and cook for 3-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
  • Step 4 Bring stock and water to the boil in a saucepan over high heat. Reduce heat to medium. Gradually add the polenta in a thin, steady stream, stirring until combined. Cook, stirring, for 4 minutes. Stir in the butter. Season with pepper.
  • Step 5 Divide the polenta and lamb among serving plates. Drizzle over the tomato sauce. Sprinkle with parsley to serve.