I’m proud of this recipe. It is a recipe that came from my head and magically worked! Usually when combinations enter my head, the dish never fully works out. For example,at the weekend I made glazed Asian pork with sweet mash potato and asian cabbage. The pork worked with the cabbage and the mash but the mash didn’t work with the cabbage. However, this recipe worked!
How did this recipe come out about, someone may ask? – No one is ever going to ask that but I will still share my inspiration for this dish! It started with pasta. I decided to make a sundried tomato sauce for pasta. However, when I made it, it tasted delicious but the consistency was not correct for a pasta sauce. So I thought this would taste lovely with lamb – but what to have it with? Pasta – No, Potatoes – No, Polenta – Yes! I also decided to have it with bean stew – Mainly for presentation but it complimented the dish really well and tasted awesome! I don’t think the presentation looks too bad but the slices of polenta are far too big. Presentation I am awful at L I can not make food look amazing like restaurants can. How do you learn to present nice food?!? I could use Jamie Oliver’s technique of just serving everything on a wooden chopping board but I want to serve it on a plate! Anyway, lovely dish!
Prep Time: 15 minutes
Cooking Time: 45 minutes:
4 lamb chops
Ready made polenta, sliced
20g seasoned flour
Can of cannellini beans
1 carrot, diced
1 onion, diced
1 celery, diced
Small glass of white wine
500ml vegetable stock
2 bay leaves
Few sprigs of thyme, leaves only
Jar of sundried tomatoes
2 garlic cloves
2 cooked rashers of pancetta
Handful of basil
Salt and black pepper
Heat olive oil in a pot.
Sweat the onion, celery and carrot for 5 – 10 minutes.
Add the wine and reduce by half.
Add the vegetable stock
Add the beans, thyme and bay leaves.
Simmer for 30 minutes, or until the beans are soft.
Blitz the garlic, pancetta, sun dried tomatoes and basil to a paste
Add 2 tbsp of olive oil and mix.
Heat through the sauce.
Grill the lamb chops for 5 minutes on each side, or until cooked.
Flour the polenta.
Add some olive oil to a frying pan.
Fry the polenta 2 -3 minutes on each side.