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Maggie Ogier Luke
Grilled polenta with lamb chops
Polenta from the grill pan with lamb chops and tomato sauce
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Ingredients
Directions
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Preheat the oven to 200˚C.
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Slice the leaves of the rosemary and sage from the Italian spice mix. Ris the leaves of the sprigs of thyme. Grate the Parmesan cheese.
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Bring the water to the boil and add the polenta while stirring. Let boil gently for 5 minutes with stirring.
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Remove the pan from the heat and mix in the rosemary, sage, thyme, butter and Parmesan cheese.
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Pour the polenta into a baking dish covered with cling film and allow to cool for 30 minutes so that it can stiffen.
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In the meantime, finely chop the garlic and pick the leaves of the oregano sprigs from the herb mix.
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Put the tomato mix, garlic and oregano in an oven dish. Mix with the oil and sprinkle with (freshly ground) pepper and salt.
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Roast the tomatoes in the oven for about 20 minutes. Prepare the tomatoes with a fork into a coarse sauce.
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Carefully remove the polenta from the oven dish and divide it into 4 rectangles. Cut the rectangles diagonally. Spread the oil on both sides.
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In the meantime, heat the grill pan without oil or butter and grill the polenta for 5 minutes. Turn halfway. Keep warm on a plate covered with a lid.
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Meanwhile, lubricate the lamb chops with the oil and season with (freshly ground) pepper and salt.
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Gril in the same pan the chops 5 min. Halfway through. Serve with the polenta and the tomato sauce.
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Nutrition
690Calories
Sodium12% DV280mg
Fat80% DV52g
Protein46% DV23g
Carbs11% DV33g
Fiber8% DV2g
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