How to cook polenta with lamb chops, recipe including lard and peeled tomatoes, excellent as a single dish, to be cooked in a sauce flavored with sage and rosemary.
Ingredients for 4 people
- 1 onion
- 1 clove of garlic
- 1 celery rib
- 600 gr. of lamb chops
- 50 gr. of lard
- 3 or 4 sage leaves
- 2 sprigs of rosemary
- 250 gr. peeled tomatoes
- olive oil
- broth
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
- salt and pepper
Preparation of polenta with lamb cutlets
Chop the lard, the onion, the garlic clove, the celery rib, the sage leaves, the rosemary and fry them in a pan with very little oil.
Add the lamb chops, salt and pepper, browning the meat for about an hour, turning it every now and then.
At this point add the peeled tomatoes, continuing cooking with a little broth, making sure that the sauce obtained does not shrink too much as it will be used to soak the polenta.
