Lamb Chops With Olive Salsa, Polenta And Fennel - cooking recipe

Ingredients

12 None lamb chops
2 cups chicken stock
1 cup instant polenta
1/3 cup grated Parmesan cheese
1/2 cup light cream
2 tbsp olive oil
4 None baby fennel bulbs, thinly sliced
1/2 cup pitted black olives, coarsely chopped
2 tbsp lemon juice
1 clove garlic, crushed
1 tbsp coarsely chopped flat-leaf parsley

Preparation

Preheat the broiler on high. Broil lamb chops until browned on both sides.
Meanwhile, combine stock and 1 1/2 cups water in a medium saucepan. Bring to a boil. Add polenta, cook, stirring, on low heat until thickened. Stir in cheese and cream.
Heat half the oil in a medium skillet on medium heat. Cook the fennel, stirring, until tender.
Combine the olives, lemon juice, garlic, parsley and remaining oil in a bowl. Serve with the lamb, polenta and fennel.