Sunday, 20 March 2011

Lamb chops with red sauce and polenta

This weekend was one of those where we have our groceries delivered at home and among them were 8 NZ lamb chops. I was probably craving for lamb when I placed the order.
I combined two recipes I have found from Nigella's website and another food blog and ended up making grilled lamb chops on top of blue cheese polenta, on top of an onion and olive red sauce.

Here is a list of the ingredients I used:

8 lamb chops
2 red onions, sliced
4 cloves of garlic, sliced
400g can of diced tomatoes
2 sprigs of fresh rosemary
1 handful of flat leaf parsley, sliced
50g black olives
200ml water
500ml vegetable stock
120g polenta
120g blue cheese
2 tbsp olive oil
Salt and pepper to season

-Heat 1 tbsp of olive oil in a pan over low heat then add the onion and garlic and cook until the onion starts to colour and become soft.
-Add the tomatoes, rosemary, parsley, olives and water and turn up the heat until the mixture starts to bubble and boil.
-Bring the stock to the boil in a separate saucepan then remove from the heat and gradually add the polenta, stirring as you add it. Stir through the blue cheese and cover with a lid to keep warm.
-Once the tomato mixture has started to boil, turn the heat back down to low and cover and simmer for a futher 5 minutes or until the sauce starts to thicken.
-Brush the lamb chops with olive oil and season with salt and pepper. Cook either on a BBQ or under the grill for 10 minutes.
-Serve the chops on top of the tomato sauce and polenta.

Serves two, hungry people.

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