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.


  • For the polenta

  • 300g quick cook polenta

  • 100g pancetta,

  • finely diced 2 onions,

  • finely sliced 100g Pecorino cheese,

  • freshly grated 6 sage leaves,

  • finely sliced 5tbls olive oil

  • 1ltr oil for frying

  • Butter for greasing

  • Salt and pepper to taste

  • For the lamb

  • 4 lamb cutlets

  • Dash of olive oil

  • Garlic clove, chopped

  • ½ tsp rosemary, chopped

  • ½ fresh chilli, finely chopped


  • 1.

    Cook the polenta in salted boiling water until it thickens (follow cooking instructions on the back of the polenta flour packet).

  • 2.

    Shallow fry the onions, sage and the pancetta in olive oil for 8 minutes until golden. Stir frequently.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.

  • 6.

    Drain on kitchen roll then serve with the lamb and garnish with parsley.

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