(Serves 4)

  • 8 lamb chops
  • Salt and freshly ground black pepper to taste
  • 35 g (60 ml) cake flour
  • 1 egg, beaten
  • 150 ml polenta
  • 15 ml finely chopped rosemary
  • about 100 ml olive oil
  • 1 lemon, cut into wedges
  • Handful fresh basil leaves

Season lamb chops with salt and black pepper. Coat with flour and shake of excess. Dip in egg. Combine polenta and rosemary. Dip chops in mixture. Heat olive oil in a pan. Cook chops for about 2 minutes on each side. Serve with lemon wedges and fresh basil.