Italian-Style Lamb Chops

Italian-Style Lamb Chops

Core recipe

Servings: 4

8 lamb chops
olive oil frylite

For the sauce
extra virgin olive oil from allowance
2 medium red onions, peeled and finely sliced
4 garlic cloves, peeled and sliced
1 tbsp fresh rosemary leaves
2 large handfuls pitted olives, green or black
400g tin chopped tomatoes
1 tsp Salt
200ml water

For the polenta
500ml light chicken stock
1 tsp Salt
1 tsp freshly ground black pepper
120g Polenta
100g low fat soft cheese


Lightly season the lamb with salt and pepper and leave covered, at room temperature, until ready to cook.

For the sauce: heat the olive oil in a pan and cook the onion slices until coloured, stirring occasionally. Add the garlic and rosemary and cook for a further 2 minutes. Add the olives, tomatoes, salt and water then bring to the boil. Cover with a lid and simmer for 5 minutes.

For the polenta: bring the stock to the boil and add the salt and pepper. Reduce the heat so the stock is at a simmer, then slowly pour in the polenta and whisk gently to prevent lumps forming. Stir over a moderate heat until the polenta begins to bubble then cook stirring for a further minute. Mix in the soft cheese, cover the pot and put to one side.

Heat a frying pan or grill. Lightly spray the chops with the frylite and cook on a medium-high heat for 4 minutes on each side.

To serve, spoon some polenta into the middle of a plate, sit 2 chops on top then spoon over a generous amount of sauce.