Italian-style lamb chops

Method

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.