Rosemary and chilli lamb chops with chargrilled polenta

Tasteful Rosemary and chilli lamb chops with chargrilled polenta Recipe

Celebrate Australia day with these rosemary and chilli lamb chops.
Rosemary and chilli lamb chops with chargrilled polenta
Prep Time : 1:25 | Cook Time : 0:25 | Total Time : 1:50 | Serving : 4 person.


  • 2 tablespoons fresh rosemary leaves

  • 1 small fresh red chilli

  • 1 garlic clove, coarsely chopped

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons olive oil, plus extra to grease

  • 4 Coles lamb loin chops

  • 1 medium eggplant, halved lengthways, cut into 1cm-thick slices

  • 2 zucchini, thickly sliced diagonally

  • 750g ready to serve polenta (Romanella brand), squared off and cut into 8 slices

  • 2 roma tomatoes, sliced

  • 6 bocconcini, coarsely torn

  • 1 tablespoon balsamic vinegar


  • Step 1

    Process the rosemary, chilli, garlic, juice and half the oil in a stab mixer or hand blender (alternatively pound the rosemary, chilli and garlic in a mortar and pestle and stir in the juice and oil). Place the chops in a small dish and pour over the marinade. Place in the fridge for 1 hour or ideally overnight to marinate.

  • Step 2

    Preheat a large barbecue plate or char-grill over medium-high heat. Grease with a little oil. Add the eggplant and zucchini. Cook the zucchini for 2 minutes each side and the eggplant for 4 minutes each side. Transfer to a large plate and cover with foil. Brush the polenta slices with a little oil. Cook for 3-4 minutes each side or until golden. Transfer to the plate with the vegetables.

  • Step 3

    Remove the chops from the marinade. Season with salt and pepper. Cook for 2-3 minutes each side for medium or until cooked to your liking.

  • Step 4

    Combine the vinegar with the remaining oil. Arrange the polenta, eggplant, zucchini and tomato on serving plates. Season with salt and pepper. Scatter with the bocconcini and drizzle with the dressing. Divide the chops between the plates.

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