Herb crusted lamb chops with fried polenta and roasted cherry tomatoes
We asked our friends at Elizabeth Caton Food and Wine to try this with a bottle of our St Joseph Les Hauts Granits 2007, Jeannine Bouton. See below what they thought!
First things first, here is their recipe.
Serves 4
Oven- 180 degrees
8- 12 lamb chops, depending on their size
For the herb crust:
Small bunch parsley
Small bunch thyme
Zest and juice of half a lemon
Small handfull of breadcrumbs
50g butter
For the polenta:
200g polenta
few sprigs of rosemary, finely chopped
2 large cloves garlic, finely chopped
3 tablespoon of olive oil
2 punnets of cherry tomatoes, still on the vine
Make up polenta according to instructions on the back of the packet. While it's on the hob, stir in the rosemary, a tablespoon full of olive oil, and the garlic. Season well with salt and pepper. Pour into a loaf tin and refrigerate for at least half an hour.
Combine herbs, breadcrumbs and butter in a food processor. Season to taste with the lemon rind and juice and salt and pepper.
Press a thin layer of the herb mix onto each side of the lamb chops. Place on a baking tray lined with baking parchment and refrigerate.
Leave tomatoes on vine- snip into portions with about seven tomatoes on each.
Drizzle olive oil over the tomatoes and sprinkle with salt and pepper.
When the polenta has set, remove from the fridge and slice thinly. Heat olive oil in a pan till hot but not smoking. Fry the slices of polenta on each side until crisp.
Meanwhile, put the lamb chops into the oven for between five and ten minutes, depending on their size, and how well done you want them. Remove from the oven and let rest for a couple of minutes.
Remove tomatoes from the oven.
Cut the polenta slices in to long triangles. Arrange on warmed plates with the tomatoes and the chops. Serve with new potatoes and a bottle of St Joseph Les Hauts Granits 2007
"We think that the wine and the lamb went beautifully together. The depth and the hint of pepper in the the wine enhanced the meaty, savoury flavour of the lamb, and the well balanced acidity went well with the sweetness of the tomatoes. Definitely one to have again!" Elizabeth and Charlie Caton.
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`Tried the prawn recipe and the steak recipe over the weekend! Both were sensational!! Thank you Karl for the inspiration. This week we'll try the chicken in mustard cream sauce, sounds...
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