Anchovy And Chili Lamb Chops With Creamy Polenta

Name: Anchovy And Chili Lamb Chops With Creamy Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 None anchovy fillets, drained and finely chopped; 2 None fresh small red Thai chili peppers, finely chopped; 4 cloves garlic, crushed; 1/2 cup dry red wine; 8 None lamb shoulder chops (about 3 lbs), trimmed; 2 tbsp olive oil; 1 None onion, coarsely chopped; 1 tbsp flour; 1 can (15 oz) crushed tomatoes; 2 cups beef stock; 2 cups milk; 1 cup polenta; 1/2 cup finely grated Parmesan cheese; 1/2 cup light cream; 1/2 cup coarsely chopped fresh flat-leaf parsley

Servings: persons

4 None anchovy fillets, drained and finely chopped
2 None fresh small red Thai chili peppers, finely chopped
4 cloves garlic, crushed
1/2 cup dry red wine
8 None lamb shoulder chops (about 3 lbs), trimmed
2 tbsp olive oil
1 None onion, coarsely chopped
1 tbsp flour
1 can (15 oz) crushed tomatoes
2 cups beef stock
2 cups milk
1 cup polenta
1/2 cup finely grated Parmesan cheese
1/2 cup light cream
1/2 cup coarsely chopped fresh flat-leaf parsley

1
Combine the anchovy, chili pepper, garlic and wine in a large bowl. Add the lamb; turn to coat in the marinade. Cover and refrigerate for 3 hours or overnight.
2
Preheat the oven to 325u00b0F.
3
Heat half of the oil in a Dutch oven on high heat. Cook the undrained lamb, in batches, until browned all over. Remove from the pan. Heat the remaining oil in the pan. Cook the onion, stirring, until softened. Add the flour and cook, stirring, for about 5 mins or until the flour mixture browns lightly.
4
Return the lamb to the pan with the undrained tomatoes and stock; cover. Bake in the oven for 1 1/2 hours.
5
Uncover and skim the fat from the surface. Cook, turning the lamb occasionally, for about 30 mins or until lamb is tender.
6
Meanwhile, combine the milk and 2 cups water in a large saucepan; bring to a boil. Gradually add the polenta, stirring constantly. Reduce the heat to low; simmer, stirring, for about 5 mins or until the polenta thickens. Stir in the cheese, cream and most of the parsley.
7
Divide the polenta among 4 serving plates. Top with the lamb and sprinkle with remaining parsley.

965

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 None anchovy fillets, drained and finely chopped, 2 None fresh small red Thai chili peppers, finely chopped, 4 cloves garlic, crushed, 1/2 cup dry red wine, and more.

Yes, Anchovy And Chili Lamb Chops With Creamy Polenta falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!