Name: Garlicky lamb with roast capsicum
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: Garlickly lamb with roast capsicum; 2 tablespoon olive oil; 3 clove garlic, crushed; 4 lamb forequarter or chump chops, trimmed of excess fat; 1/2 cup chopped roasted red capsicum; 1 cup tomato puree (or passata); 1/4 cup pitted black olives; 1 teaspoon brown sugar; rocket leaves, to serve; Creamy polenta; 4 cup chicken stock; 2 cup water; 1 1/4 cup polenta; 90 gram butter; 1/4 cup grated parmesan

Garlicky lamb with roast capsicum

Serves 4

Prep

Cook

35M

Total

40M

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Ingredients

Garlickly lamb with roast capsicum

2 tablespoon olive oil

3 clove garlic, crushed

4 lamb forequarter or chump chops, trimmed of excess fat

1/2 cup chopped roasted red capsicum

1 cup tomato puree (or passata)

1/4 cup pitted black olives

1 teaspoon brown sugar

rocket leaves, to serve

Creamy polenta

4 cup chicken stock

2 cup water

1 1/4 cup polenta

90 gram butter

1/4 cup grated parmesan

Method

Garlickly lamb with roast capsicum

1.In a large frying pan, heat oil on high. Saute garlic for 30 seconds.

2.Add chops and pan-fry for 2-3 minutes each side, until cooked to taste.

3.To make creamy polenta, bring chicken stock and water to the boil in a saucepan. Gradually add polenta, whisking. Reduce heat and simmer, stirring for 20-25 minutes, until grains are soft. Stir in butter and parmesan.

4.Stir in capsicum, tomato puree, olives, and brown sugar, and season to taste. Simmer 2 minutes. Serve with creamy polenta and rocket leaves.

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Ingredients

Method

Garlickly lamb with roast capsicum

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