Lamb Chops with Minty Gremolata and Rosemary Polenta Chips

Ingredients

Cooks in:25 minutes        Serves:4

• 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

What to do

1. 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.

2. 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.

3. Meanwhile, prepare the gremolata by combining all the ingredients together in a food processor or pestle and mortar until roughly chopped and blended together.

Rosemary Polenta Chips

1. 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.

2. Using a pestle and mortar, pound together the rosemary, garlic, salt and olive oil until you have a fairly smooth paste.

3. Brush the set polenta with this mixture and then, using a sharp knife, cut the into ‘fries’ or ‘chips’, each about 1cm x 4cm.

4. 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.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

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