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



For the polenta

For the lamb chop

For the sauce


  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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