Italian Style Lamb Loin Chop

Method

Directions

1. 1
   Lightly season the lamb with salt and pepper and leave covered at room temperature until ready to cook.
2. 2
   For the sauce, saute the onions in 50 ml of olive oil until colored (about 4 minutes), stirring occasionally. Add the garlic and rosemary and saute for a further 2 minutes.
3. 3
   Add the olives, tomatoes, 1 teaspoon of salt, and the water. Bring to a boil, then simmer with the lid on for 5 minutes.
4. 4
   Bring the chicken stock to a boil and season with 1 teaspoon of salt and 1 teaspoon of freshly ground pepper, then reduce to a simmer.
5. 5
   Slowly pour the polenta in and gently whisk to prevent lumps from forming. Stir over moderate heat until the polenta begins to bubble. Stir for a further minute, then mix in the gorgonzola and set aside, covering the pot.
6. 6
   Heat a frying pan or grill. Lightly brush the chops with the remaining oil and cook on moderate to high heat for 4 minutes on each side.
7. 7
   Spoon polenta into the middle of a plate, place two chops on top, then spoon on a generous amount of sauce.