The Italian way of preparing lamb chops is simple and delicious. We love the idea of beefing up polenta with sage and pancetta. Finish with a drizzle of very good olive oil.
Cook the polenta in salted boiling water until it thickens (follow cooking instructions on the back of the polenta flour packet).
Shallow fry the onions, sage and the pancetta in olive oil for 8 minutes until golden. Stir frequently.
Add the onion mixture into the polenta with the Pecorino cheese. Season with salt and pepper and mix well.Pour the mixture into a buttered dish (approx. 20cm diameter and 3cm tall) and allow to cool.
Cook the lamb cutlets in a pan with the other ingredients for a couple minutes each side (depending on thickness of the cutlet) until cooked to taste.
Once polenta is cool and hard, tip out onto a chopping board and cut into slices (approx. the size of a fish finger) and deep-fry in hot oil for approximately 1 minute until golden and crispy.
Drain on kitchen roll then serve with the lamb and garnish with parsley.
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