Have yourself a wholesome meal with this recipe for Lamb Chops with Minty Gremolata and Rosemary Polenta Crisps


For the Lamb
2 Tbsp olive oil
2 lamb chops
salt and freshly ground black pepper

for the Minty gremolata
1 small clove garlic, crushed
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh mint
1 tsp lemon juice
1 tsp freshly grated lemon zest
1/2 tsp salt flakes
1 Tbsp good-quality olive oil
A pinch of sugar, or more to taste

for the Polenta
1 cup polenta
1 Tbsp chopped fresh rosemary
1 clove garlic, chopped
pinch of salt
2 Tbsp olive oil
2–3 Tbsp cooking oil

How to
For the Lamb and gremolata
Heat the olive oil in a heavy-based frying pan over high heat. 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 and then set aside to rest for about 5 minutes.

While the lamb is resting, make the gremolata by roughly chopping and blending all the ingredients in a food processor or pestle and mortar.

for the Polenta
Cook the polenta according to the packet instructions, and then pour into a shallow casserole dish or baking tray. Spread out evenly with the back of a spoon to about 1 cm thick. Leave to cool.

Using a pestle and mortar, pound the rosemary, garlic, salt and olive oil into a fairly smooth paste.

Brush the set polenta with the rosemary mixture and then, using a sharp knife, cut it into ‘soldiers’, each about 1 cm wide and 5 cm long.

Heat the cooking oil in a heavy-based frying pan and fry the polenta soldiers for 4–5 minutes or until golden and crispy.

Recipe provided by Sarah Graham, author of Bitten, Smitten and A Foodie Lives Here food blog.

Please rate this recipe

1 Star2 Stars3 Stars4 Stars5 Stars

(No Ratings Yet)