Grilled lamb chops with soft cheesy polenta
- 6 lamb chops, trimmed of any thick pieces of fat
- 1 small dried red chilli, crushed
- 3 fresh thyme sprigs, leaves picked
- zest and juice of 1 lemon
- extra virgin olive oil
- 850ml water
- 125g polenta
- 15ml butter
- 200g Taleggio, torn up a bunch of rocket
Sprinkle the chops all over with the chilli, thyme and lemon zest, and season with sea salt and freshly ground black pepper. Press the meat of the chops down onto your chopping board or work surface with the heel of your hand to flatten them out and work in the spices and lemon zest.
Place the chops on a large plate, drizzle with some olive oil and leave to marinate out of the fridge for about 30 minutes before cooking.
Bring the water to the boil in a small pot and slowly whisk in the polenta. As soon as it begins to boil it will start blipping all over the place, so stand back, turn the heat right down and give the polenta a stir when it’s safe to do so. Cook on a low heat for about 30 minutes, stirring well to stop it from sticking. Top it up with boiling water from the kettle if it starts to get stiff and dry. When all the grains have disappeared the polenta’s cooked. Season it lightly with salt and pepper, stir in the butter and place to one side with the lid on.
Cook the marinated lamb chops on a preheated griddle pan for about 2 minutes each side for a nice pink, juicy chop, or a little longer if you like your meat well cooked. Squeeze the lemon over them and place on a plate to rest and keep warm.
Stir the torn cheese into the polenta and spoon a dollop onto each plate. Pile the lamb chops on the side and garnish with some rocket leaves. Pour any resting juices from the lamb over the rocket, drizzle everything with a little more olive oil and serve right away.