Lamb Chops (italian Style)

Step 1: Prepare the chops Before you start cooking, rub a small amount of olive oil into the chops, then season with a few twists of salt and pepper. Leave them covered, at room temperature, while you prepare the sauce - this will give the meat a chance to soak up the flavour of the seasoning. Step 2: Make The Sauce Now you're ready to make the sauce. Slice two red onions and saut? in olive oil until they've turned golden brown - about 4 minutes should do it. Then add 4 sliced cloves of garlic and a small handful of freshly chopped rosemary. Saut? for a further 2 minutes. Add 2 good handfuls of pitted olives, one can of chopped tomatoes, a teaspoon of salt and 200ml of water. Bring it to the boil and simmer with a lid on for 5 minutes. Step 3: Make The Polenta While the sauce is simmering, bring 500ml of chicken stock to the boil and add a teaspoon each of salt and freshly ground black pepper. Slowly pour in 120g of polenta grains and whisk the mixture gently to stop it going lumpy. Stir over a moderate heat until the polenta begins to bubble. Keep stirring for a further minute, then mix in 100g of crumbled gorgonzola cheese, cover the pot and put it to one side. Step 4: Cook the chops Heat up a frying pan or grill and cook the lamb chops on a moderate to high heat until they're done to your taste: about 4 minutes on each side should do it. Step 5: Serve To serve, spoon some polenta into the middle of a plate, place two chops on top then spoon on a generous amount of sauce.