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Garlic and Rosemary Lamb with Chilli and Herb Polenta and Sauce Vierge
Pan-fried lamb chop served over creamy herb-infused polenta with a fresh tomato and garlic sauce.
Dinner
Lamb
Mediterranean
High Protein
Polenta
Estimated Nutrition
Calories
1152.4
kcal / serving
1152.4 kcal total
Carbs
82.5
g
per serving
82.5 g total
Fat
68.2
g
per serving
68.2 g total
Protein
54.3
g
per serving
54.3 g total
Cook Time
15
minutes
Serves
1
person
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
55
g
Goats' Cheese
chopped
GrainsCereals
150
g
Polenta
quick-cook
Liquids
425
ml
Chicken Stock
Meat
1
piece
Lamb Chop
NutsSeeds
1
tsp
Chilli Flakes
dried
1
tbsp
Basil
fresh, chopped
1
tbsp
Sage
fresh, chopped leaves
1
tbsp
Parsley
fresh, chopped
2
clove
Garlic
crushed
1
sprig
Rosemary
fresh
1
clove
Garlic
lightly crushed
2
tbsp
Parsley
fresh, chopped
2
tbsp
Basil
fresh, chopped leaves
OilsFats
15
ml
Olive Oil
30
ml
Olive Oil
Vegetables
1
piece
Tomato
seeds removed, chopped
Method
1
Combine polenta, chicken stock, and chilli flakes in a saucepan over heat.
2
Stir polenta constantly for 5 minutes until liquid is absorbed and texture is soft.
3
Stir in goats' cheese and fresh herbs until well combined.
4
Heat olive oil in a frying pan and cook garlic and rosemary for 2 minutes.
5
Remove aromatics and fry the lamb chop for 4 minutes per side.
6
Let the lamb chop rest in a warm place for 5 minutes.
7
Warm oil and garlic in a saucepan for 3 minutes until garlic is golden.
8
Remove garlic, add herbs and tomato, and heat for 1 minute.
9
Plating the lamb over the polenta and drizzle with sauce.