INGREDIENTS

INSTRUCTIONS

Preheat the grill to high.  1 Bring the stock to the boil in a pan and
sprinkle over the polenta.  Stir until thickened. Heat the pan for the
lamb.  2 Grate the cheese and add to the polenta with the knob of
butter and  seasoning. Spread the mixture into a square 20cm greased
tin. Set  aside to cool.  3 Heat the oil in a large frying pan and fry
the lamb cutlets for two  minutes on each side.  4 For the Pea Puree:
Melt the butter in a small pan. Roughly chop the  onion and add to the
pan. Fry for 1-2 minutes until softened.  5 Add the peas and a splash
of water if necessary. Simmer for 3-4  minutes until tender. Remove
from the heat.  6 Remove the lamb from the pan and leave to rest. Add
the red wine to  the pan and boil for a minute to reduce slightly.  7
For the Polenta Chips: Tip the polenta onto a clean board and slice
into chips.  8 Dust with seasoned flour and place in a deep fat fryer
for three  minutes until crisp and golden. Stir the mint jelly into the
red wine  and leave over a gentle heat to melt.  9 Put the pea mixture
into a processor. Whiz until smooth. Return to  the pan with 2 tbsp
cream and season. Heat over a low heat until  ready to serve.  10
Remove the chips from the fryer and drain on kitchen paper. Place  the
lamb chops back into the mint jelly sauce to glaze them.  11 To serve
place a spoonful of pea puree onto a serving plate.  Arrange two lamb
chops on top and serve the chips on the side.  Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook  Converted by MM_Buster v2.0l.

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