ANCHOVY & CHILLI LAMB CHOPS WITH CREAMY POLENTA
Updated: Mar 19
COOKBOOK: Women’s Weekly Cookbook - Casseroles
I thought it would be best to hold on to the truth for a little while! Anchovies in the marinade was not going to cut it for the young ones in the family. It was absolutely delicious! It was a great blend along with the chilli, garlic & tomato sauce. A must make marinade, even the fussiest will never guess these ingredients.
Anchovies are rich in omega 3 fatty acids which are powerful to the heart. If you’re wondering which is the better source, anchovies or sardines, yes anchovies wins this race. They are higher in fatty acids, protein, Vitamin B6, folate , iron, potassium, magnesium, zinc and selenium. If you like a salty taste in fish, this one’s for you.
The marinade was delicious and the polenta was a great side dish with the lamb. A must!
6 anchovy fillets, chopped
2 fresh red chilli, chopped
2 cloves of garlic, chopped
2 tablespoons olive oil
1/2 cup beef stock
2 tablespoons of pasta tomato sauce
8 lamb chops
1 medium brown onion, diced and chopped
1 tablespoon plain flour
2 cups extra beef stock
400g can crushed tomatoes
Salt & pepper
2 cups milk
2 cups water
1 cup polenta
1/2 cup grated parmesan cheese
1/2 cup cream
Salt & pepper
1/2 cup chopped parsley
Combine anchovy, red chilli, garlic, olive oil, stock, pasta tomato sauce and lamb chops. Combine well and refrigerate for 3 hours or overnight.
Remove from refrigerator and allow it to stand until it is room temperature.
Heat a tablespoon of olive oil, fry the onions until soft. Add flour and stir until well combined. Add extra stock in batches until it thickens.Add salt & pepper. Added chopped tomatoes. Place mixture in a casserole dish and distribute evenly.
Add pork pieces side by side in the sauce and bake in moderate over for approx 30mins or until cooked through.
In the meantime let’s prep the polenta
Combine water and milk in a saucepan. Whilst stirring at all times, add the polenta. Keep stirring, you will find after a few mins it starts to thicken. Turn the heat off. Add cream, parmesan cheese & parsley and combine well. Season with salt and pepper.
On a serving plate, add the polenta, top with lamb chops and sprinkle some chopped parsley. Ready to be served.