Garlic and rosemary lamb with chilli and herb polenta and sauce vierge Recipe

Garlic and rosemary lamb with chilli and herb polenta and sauce vierge Recipe

  • 150g/5½oz quick-cook polenta
  • 425ml/ž pint chicken stock
  • 1 tsp dried chilli flakes
  • 55g/2oz goats' cheese, chopped
  • 1 tbsp chopped fresh basil
  • 1 tbsp chopped fresh sage leaves
  • 1 tbsp chopped fresh parsley
  • 1 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 sprig fresh rosemary
  • 1 lamb chop
  • 2 tbsp olive oil
  • 1 garlic clove, lightly crushed
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped basil leaves
  • 1 tomato, seeds removed, chopped
  1. Place the polenta into a saucepan. Add the chicken stock and chilli flakes and cook, stirring constantly, for 4-5 minutes, or until soft and all the liquid has been absorbed.
  2. Add the goats' cheese and fresh herbs and stir through.
  3. For the lamb chop, place the olive oil into a frying pan over a medium heat. Add the with garlic and rosemary and cook for 1-2 minutes then remove from the pan.
  4. Add the lamb chop and fry for 3-4 minutes on each side, or until completely cooked through. Remove from the pan and rest the chop in a warm place for five minutes.
  5. For the sauce, warm the oil and garlic in a saucepan over a low heat for 2-3 minutes, or until the garlic becomes golden. Remove the garlic and add the parsley, basil and chopped tomato and cook for one minute to warm through.
  6. To serve, place the polenta onto a plate. Place the lamb chop on top and drizzle over the sauce vierge.
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