Ingredients
Serves 4
4 lamb chops
12 cherry tomatoes
Oil
salt and pepper
2 tins butter beans
4 Tbsp chopped parsley
For the polenta
1 cup polenta
1 tsp salt
1 litre water
50 g butter
Method
Cook the lamb and tomatoes
Season the lamb chops.
Place in an oven-proof dish.
Drizzle generously with oil.
Place the tomatoes in a separate oven proof dish.
Sprinkle with salt and drizzle generously with oil.
Cook in the oven at 200 C for 30 min.
Remove the tomatoes from the oven.
Turn off the oven, baste the lamb and leave in the oven for 15 more minutes.
In the meantime make the polenta and heat the beans.
Make the polenta
Boil the water.
Add salt and sprinkle the polenta stirring all the time.
Reduce the heat so it does not bubble uncontrollably.
Cook stirring for 20 minutes.
Pour in a shallow dish to set.
To serve
Place 1/4 of the polenta on each plate.
Top with a lamb chop and some of the cooking juice from the lamb.
Add 1/2 a tin of warm beans.
Top with three tomatoes and some of the tomato juice.
Sprinkle with parsley.