- 1 cup (250ml) chicken stock
- 1 teaspoon onion salt
- 1 1/2 cups (250g) instant polenta
- 1/2 cup (40g) parmesan, finely grated
- 1/3 cup (90g) basil pesto
- 8 Coles Australian Lamb Loin Chops
- 2 tablespoons extra virgin olive oil
- 4 tomatoes, chopped
- 1 avocado, chopped
- 1/3 cup basil leaves
- 2 tablespoons white wine vinegar
- 16cm x 26cm (base measurement) rectangular cake pan
Grease a 16cm x 26cm (base measurement) rectangular cake pan. Line base and 2 long sides with baking paper, allowing sides to overhang by 5cm.
Bring stock, onion salt and 2 1/4 cups (560ml) water to the boil in a large heavy-based saucepan over medium-high heat. Gradually add the polenta in a thin, steady stream, whisking constantly until all polenta is incorporated. Reduce heat to medium-low and cook, stirring constantly with a wooden spoon, for 3 mins or until mixture thickens and polenta is soft. Remove from heat and stir in the parmesan. Pour into prepared pan. Set aside for 10 mins to cool. Place in fridge for 1 hour or until set.
Meanwhile, toss pesto and lamb chops in a bowl. Place in fridge for 1 hour to marinate.
Heat a large frying pan over medium heat. Cook lamb chops for 3-4 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Turn polenta onto a board. Cut into 24 fingers. Wipe frying pan clean. Heat 1 tablespoon of the oil in the pan over high heat. Cook polenta for 2 mins each side or until golden.
Combine tomato, avocado, basil, vinegar and remaining oil in a bowl. Serve lamb with polenta and salad.