Stuffed Lamb Chops with Fried Polenta and Stewed Artichokes
Ingredients
- Lamb Chops - 3 Per Person
- Salt and Pepper - to taste
- Stuffing
- Zucchini
- Eggplant
- Oyster mushrooms
- Red Bell Pepper
- Onion
- Thyme and Parsley
- Polenta
- Polenta - 200 Grams
- Chicken Stock - 400 Mililiters
- butter - 70 grams
- garlic
- salt and pepper
- sprigs of parsley
- egg yolks - 4
- Stewed Artichokes
- Artichokes - 4
- dired tomoatoes - 1 can
- onion - 1
- Salt and Pepper - to taste
- Garlic
- Thyme
- Honey
- Olive Oil
Instructions
Cut generous lamb chops (piece should weigh 50 g).
Cut a small hole with a fine knife (approx. 1 cm deep)
Use a pastry bag to fill in chilled vegetable mixture.
Season and fry.
For polenta, bring liquids to a boil with the seasoning and the butter. Add polenta and allow to simmer for at least half an hour at low heat. Stir in egg yolks. Spread on baking sheet, and allow to cool. Cut out circles, then fry.
Remove coarse leaves from the artichokes and cut into eighths. Heat olive oil, add garlic, onion and artichokes, sauté, season and top up with some soup. Five minutes before vegetables are finished, add diced dried tomatoes and season to taste again.
Arrange polenta in center of plate, place artichokes around it and position lamb chops.
Drizzle pan drippings over everything.
