8 New Zealand Spring Lamb Loin Chops
2 Medium Red Onions, Peeled and finely sliced
1/3 cup (70 ml) Extra Virgin Olive Oil
4 Clove Garlic, peeled and sliced
1 Tablespoon Fresh Rosemary Leaves
2 Good Handfuls of Pitted Olives, both Green and Black will work fine
1 and 2/3 cup Can Chopped Tomatoes
4/5 cup (200 ml) Water
2 cups (500 ml) Light Chicken Stock (or use a stock cube and water)
4 ounces (113 g) Polenta Grains
4 ounces (113 g) Gorgonzola Cheese, crumbled
- Lightly season the lamb with salt and pepper and leave covered, at room temperature, until ready to cook. For the sauce, sauté the onions in 50ml of olive oil until coloured (about 4 minutes) stirring occasionally, then add the garlic and rosemary and sauté for a further 2 minutes. Add the olives, tomatoes, 1 teaspoon of salt and the water then bring to the boil and simmer with a lid on for 5 minutes. Bring the stock to the boil and add 1 teaspoon of salt and 1 teaspoon of freshly ground pepper then simmer. Slowly pour the polenta in and gently whisk to prevent lumps forming. Stir over a moderate heat until the polenta begins to bubble. Stir for a further minute, then mix in the gorgonzola and put to one side, covering the pot. Heat up a frying pan or grill. Lightly brush the chops with the remaining oil and cook on a moderate to high heat for 4 minutes on each side.
- Spoon some polenta into the middle of a plate, place two chops on top then spoon on a generous amount of sauce.
- Loin chops are a great cut of lamb. Tender and sweet, they look great on the plate and everyone enjoys gnawing the meat off the bone.