Lamb Chops with Minty Gremolata
Serves 2 | Preparation time 15 minutes | Cooking time 25 minutes
WHAT YOU’LL NEED
2 lamb chops
Pinch of salt and freshly ground black pepper
1-2 Tbsp olive oil
For the Minty Gremolata
1 clove garlic, crushed
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh mint
1-2 tsp lemon juice
1 tsp freshly grated lemon zest
½ tsp salt flakes
1 Tbsp good quality olive 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
Serves 2 | Preparation time 5 minutes | Cooking time 25 minutes
WHAT YOU’LL NEED
1 cup polenta
2 sprigs fresh rosemary
½ cup cream
Salt and pepper to taste
1 Tbsp olive oil
¼ grated parmesan
Olive oil, for serving
WHAT TO DO
1. Cook the polenta according to packet instructions.
2. Meanwhile, prepare your rosemary cream infusion – heat together the cream and rosemary as well as a pinch of salt and pepper in a small pot, until it comes to a gentle bubble. Remove from the heat and leave to infuse for a further 2-3 minutes.
3. Add the cream to the polenta and mix well until light and fluffy. Add in the parmesan shavings and a drizzle of olive oil and serve immediately.
