Italian-style Lamb Chops

Peter Gordon serves grilled chops with gorgonzola polenta and a chunky tomato sauce for an Italian inspired lunch
By Peter Gordon
Italian-style Lamb Chops
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: medium


  • 8 lamb chops
  • 20 ml extra virgin olive oil

For the sauce

  • 50 ml extra virgin olive oil
  • 2 medium red onions, peeled and finely sliced
  • 4 cloves garlic, peeled and sliced
  • 1 tbsp freshleaves rosemary
  • 2 large handfulspitted olives, green or black
  • 400 g canned chopped tomatoes
  • 1 tsp salt
  • 200 ml water

For the polenta

  • 500 ml light chicken stock
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 120 g polenta
  • 100 g gorgonzola cheese, crumbled


1. Lightly season the lamb with salt and pepper and leave covered, at room temperature, until ready to cook.

2. For the sauce: heat the olive oil in a pan and cook the onion slices until coloured, stirring occasionally. Add the garlic and rosemary and cook for a further 2 minutes. Add the olives, tomatoes, salt and water then bring to the boil. Cover with a lid and simmer for 5 minutes.

3. For the polenta: bring the stock to the boil and add the salt and pepper. Reduce the heat so the stock is at a simmer, then slowly pour in the polenta and whisk gently to prevent lumps forming. Stir over a moderate heat until the polenta begins to bubble then cook stirring for a further minute. Mix in the gorgonzola, cover the pot and put to one side.

4. Heat a frying pan or grill. Lightly brush the chops with the oil and cook on a medium-high heat for 4 minutes on each side.

5. To serve, spoon some polenta into the middle of a plate, sit 2 chops on top then spoon over a generous amount of sauce.

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