Ingredients

12 lamb cutlets, trimmed

1 1/2 cup (375ml) water

2 cup (500ml) chicken stock

1 cup (170g) instant polenta

1/3 cup (30g) finely grated parmesan cheese

1/2 cup (125ml) cream

1 tablespoon olive oil

4 baby fennel, sliced thinly

100 gram pitted black olives, chopped coarsely

2 tablespoon lemon juice

1 clove garlic, crushed

1 tablespoon coarsely chopped flat-leaf parsley

1 tablespoon olive oil, extra

Method

1.Cook lamb under a hot grill until browned on both sides.

2.Meanwhile, combine water and stock in a medium pan. Bring to the boil; add polenta, cook, stirring, over a low heat until thickened. Stir in cheese and cream.

3.Heat the oil in a medium frying pan; cook the fennel, stirring, until tender.

4.Combine the olives, juice, garlic, parsley and extra oil in a bowl. Serve with the lamb, polenta and fennel.

The olive salsa can be prepared several hours ahead of serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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