• 8 New Zealand lamb loin chops
  • 2 medium red onions, peeled and finely sliced
  • 70ml extra virgin olive oil
  • 4 garlic cloves, peeled and sliced
  • 1 tablespoon fresh rosemary leaves
  • 2 good handfuls of pitted olives, both green and black will work fine
  • 400ml can chopped tomatoes
  • 200ml water
  • 500ml light chicken stock (or 1 stock cube made up to 500ml with hot water)
  • 120g polenta grains
  • 100g gorgonzola cheese, crumbled


  1. 1

    Lightly season the lamb with salt and pepper and leave covered at room temperature until ready to cook.

  2. 2

    For the sauce, sauté the onions in 50ml of olive oil until coloured (about 4 minutes) stirring occasionally, then add the garlic and rosemary and sauté for a further 2 minutes.

  3. 3

    Add the olives, tomatoes, 1 teaspoon of salt and the water, then bring to the boil and simmer with a lid on for 5 minutes.

  4. 4

    Bring the stock to the boil in a separate pot and add 1 teaspoon of salt and 1 teaspoon of freshly ground pepper, then simmer. Slowly pour the polenta in and gently whisk to prevent lumps forming.

  5. 5

    Stir over a moderate heat until the polenta begins to bubble. Stir for a further minute, then mix in the gorgonzola and put to one side, covering the pot.

  6. 6

    Heat up a frying pan or grill. Lightly brush the chops with the remaining oil and cook on a moderate to high heat for 4 minutes on each side.

  7. 7

    To serve, spoon some polenta into the middle of a plate, place 2 chops on top then spoon on a generous amount of the sauce.

  8. 8

    *All information included in this recipe has been provided by New Zealand Farmers Ltd.

Nutritional Details

Each serving provides
  • Energy 0kj 0kcal 0%
  • Fat 71.5g 102%
  • Saturates 20.3g 102%
  • Sugars 2.3g 3%
  • Salt 1.6g 27%

% of the Reference Intakes

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