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

82.5g

per serving

82.5 g total

Fat

68.2g

per serving

68.2 g total

Protein

54.3g

per serving

54.3 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Goats Cheese

chopped

GrainsCereals

150

Polenta

quick-cook

Liquids

425

Chicken Stock

Meat

piece

Lamb Chop

NutsSeeds

tsp

Chili Flakes

dried

tbsp

Basil

fresh, chopped

tbsp

Sage

fresh, chopped leaves

tbsp

Parsley

fresh, chopped

clove

Garlic

crushed

sprig

Rosemary

fresh

clove

Garlic

lightly crushed

tbsp

Parsley

fresh, chopped

tbsp

Basil

fresh, chopped leaves

OilsFats

Olive Oil

Vegetables

piece

Tomato

seeds removed, chopped

Method

Stir in goats' cheese and fresh herbs until well combined.

Remove garlic, add herbs and tomato, and heat for 1 minute.

Warm oil and garlic in a saucepan for 3 minutes until garlic is golden.

Let the lamb chop rest in a warm place for 5 minutes.

Plating the lamb over the polenta and drizzle with sauce.

Stir polenta constantly for 5 minutes until liquid is absorbed and texture is soft.

Combine polenta, chicken stock, and chilli flakes in a saucepan over heat.

Remove aromatics and fry the lamb chop for 4 minutes per side.

Heat olive oil in a frying pan and cook garlic and rosemary for 2 minutes.