Recipe for Lamb Chops with minty gremolata and rosemary polenta chips
4 lamb chops
Pinch of salt and freshly ground black pepper, to season
1-2 Tbsp olive oil
For the Minty Gremolata:
1 clove garlic, crushed
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh mint
1 Tbsp lemon juice
1 tsp freshly grated lemon zest
½ tsp salt flakes
2 Tbsp good quality olive oil
Pinch of sugar, or more, to taste
Rosemary Polenta Chips:
1 cup polenta
1 tsp chopped fresh rosemary
1 clove garlic
Pinch of salt
2 Tbsp olive oil
2-3 Tbsp cooking oil
On the stovetop, heat a heavy-based frying pan on high and add 1-2 Tbsp cooking oil. Season the lamb chops with a sprinkling of salt and pepper on each side.
When the oil is hot enough, cook the lamb chops for 3-4 minutes on each side, then set aside to rest for about 5 minutes before serving on warmed plates.
Meanwhile, prepare the gremolata by combining all the ingredients together in a food processor or pestle and mortar until roughly chopped and blended together.
Cook the pap or polenta according to packet instructions, then pour into a shallow casserole dish or baking tray, spread out evenly with the back of a spoon until the mixture is about 1cm thick and leave to cool.
Using a pestle and mortar, pound together the rosemary, garlic, salt and olive oil until you have a fairly smooth paste.
Brush the set polenta with this mixture and then, using a sharp knife, cut the into ‘fries’ or ‘chips’, each about 1cm x 4cm.
Heat 2-3 Tbsp cooking oil in a heavy-based pan and then fry the chips in cooking oil until golden and crispy, 4-5 minutes.
Recipe provided by Sarah Graham, author of three cookbooks and A Foodie Lives Here food blog.