Ingredients
Salsa verde
- 2 large handfuls parsley
- 2 very large handfuls basil
- 2 large handfuls mint
- 30 g (1 oz) dill
- 2 tablespoons capers
- 1–2 garlic cloves
- 1 tablespoon caster (superfine) sugar
- 1 teaspoon grated lemon zest
- 1 tablespoon lemon juice
- 1 slice white bread
- 2–3 anchovy fillets
- 80 ml (2½ fl oz/⅓ cup) olive oil
Polenta wedges
- 500 ml (17 fl oz/2 cups) chicken stock
- 150 g (5½ oz/1 cup) polenta
- 50 g (1¾ oz) butter
- 125 ml (4 fl oz/½ cup) pouring (whipping) cream
- 12 lamb cutlets, trimmed
Method
1. To make the salsa verde, chop the herbs, capers, garlic, sugar, lemon zest, juice, bread and anchovies in a food processor. With the motor running, add the oil in a thin stream and blend until smooth.
2. To make the polenta, heat the stock until boiling. Add the polenta, stirring over low heat for 20 minutes until it leaves the side of the pan. Stir in the butter and cream and season. Grease a deep 23 cm (9 inch) round cake tin, spoon in the polenta and smooth the top. Set in the fridge for 20 minutes.
3. Turn out the polenta, cut into wedges and brush with melted butter. Cook on a hot, lightly oiled barbecue grill plate or flat plate for 2–3 minutes each side, or until brown.
4. Cook the lamb for 2 minutes on each side, or until cooked through but still just pink inside. Serve with salsa and wedges.
