Ingredients

• 150g/5½oz quick-cook polenta
• 425ml/¾ pint chicken stock
• 1 tsp dried chilli flakes
• 55g/2oz goats' cheese
• chopped
• 1 tbsp chopped fresh basil
• 1 tbsp chopped fresh sage leaves
• 1 tbsp chopped fresh parsley
• 1 tbsp olive oil
• 2 garlic cloves
• crushed
• 1 sprig fresh rosemary
• 1 lamb chop
• 2 tbsp olive oil
• 1 garlic clove
• lightly crushed
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped basil leaves
• 1 tomato
• seeds removed
• chopped

Directions

• Place the polenta into a saucepan. Add the chicken stock and chilli flakes and cook
• stirring constantly
• for 4-5 minutes
• or until soft and all the liquid has been absorbed.
• Add the goats' cheese and fresh herbs and stir through.
• For the lamb chop
• place the olive oil into a frying pan over a medium heat. Add the with garlic and rosemary and cook for 1-2 minutes then remove from the pan.
• Add the lamb chop and fry for 3-4 minutes on each side
• or until completely cooked through. Remove from the pan and rest the chop in a warm place for five minutes.
• For the sauce
• warm the oil and garlic in a saucepan over a low heat for 2-3 minutes
• or until the garlic becomes golden. Remove the garlic and add the parsley
• basil and chopped tomato and cook for one minute to warm through.
• To serve
• place the polenta onto a plate. Place the lamb chop on top and drizzle over the sauce vierge.