Lamb Chops With Baked Semolina À La Romana - cooking recipe

Ingredients

1 litre semi-skimmed milk
75 g butter
250 g semolina
1 medium egg
80 g parmesan, grated
8 None lamb chops, about 60g each
1 clove garlic, finely chopped
1 tbsp rosemary
2 tbsp oil

Preparation

Preheat oven to 400\u00b0F. Bring milk, 3 1/2 tbsp butter and a pinch of salt to a boil. Add semolina and simmer over low heat for about 10 mins then remove from heat and add egg and 1/2 the parmesan. Set aside and let cool completely. Once cool, roll out to about 1/3 inch thick. Cut out 2 inch circles. Layer in a greased baking dish, sprinkling each layer with remaining parmesan. Dot with remaining butter and bake for about 40 mins until golden brown.
Meanwhile, rub lamb chops with garlic and rosemary and season. Heat oil in a frying pan and sear on both sides for about 5 mins. Serve with baked semolina.