Garlic and rosemary lamb with chilli and herb polenta and sauce vierge
For the polenta
- 150g/5½oz quick-cook polenta
- 425ml/¾ 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
For the lamb chop
For the sauce
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.
Add the goats' cheese and fresh herbs and stir through.
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.
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.
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.
To serve, place the polenta onto a plate. Place the lamb chop on top and drizzle over the sauce vierge.