Lamb Chops With Polenta

Warm up a cool Friday night with a plate of marinated lamb and tomato on soft polenta.

The ingredient of Lamb Chops With Polenta

• 4 lamb forequarter chops
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh rosemary leaves
• 2 tablespoons olive oil
• 1 small brown onion finely chopped
• 1 x 400g can diced tomatoes
• 1 2 teaspoon caster sugar
• 500ml 2 cups massel chicken style liquid stock
• 375ml 1 1 2 cups water
• 170g 1 cup instant polenta cornmeal
• 60g butter
• chopped fresh continental parsley to serve

The Instruction of lamb chops with polenta

• combine lamb chives rosemary and 1 tablespoon of oil in a bowl season with pepper cover and place in the fridge
• heat remaining oil in a saucepan over medium heat add the onion and cook stirring for 3 minutes or until soft add tomato and sugar and bring to a simmer cook for 8 minutes or until the sauce thickens season with salt and pepper
• meanwhile heat a frying pan over medium high heat add lamb and cook for 3 5 minutes each side for medium or until cooked to your liking transfer to a plate and cover with foil to keep warm
• bring stock and water to the boil in a saucepan over high heat reduce heat to medium gradually add the polenta in a thin steady stream stirring until combined cook stirring for 4 minutes stir in the butter season with pepper
• divide the polenta and lamb among serving plates drizzle over the tomato sauce sprinkle with parsley to serve

Nutritions of Lamb Chops With Polenta

calories: 717 478 calories
calories: 51 grams fat
calories: 17 grams saturated fat
calories: 35 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 30 grams protein
calories: 118 milligrams cholesterol
calories: 809 69 milligrams sodium
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calories: nutritioninformation