Peppercorn lamb cutlets with spring onion polenta chips

Step 1

To make spring onion polenta chips, grease a 23cm square cake pan. Bring the stock to the boil in a large saucepan over medium-high heat. Reduce to medium-low. Keep stirring while adding the polenta in a thin, steady stream until well combined. Cook, stirring constantly, for 5 mins or until polenta boils and thickens. Remove from heat. Add the spring onion, chives, pecorino and cream and stir to combine. Pour into the prepared pan. Set aside for 1 hour to set.

Step 2

Preheat oven to 200C. Turn the polenta onto a clean work surface and cut into thick batons. Place on a baking tray and spray polenta with cooking oil spray. Bake for 15 mins or until lightly golden on the edges.

Step 3

Meanwhile, whisk the vinegar, oil, peppercorns and mustard in a jug. Reserve half the dressing. Place the lamb in a bowl with the spring onion and garlic. Drizzle with the remaining dressing and toss to combine. Set aside for 15 mins to marinate.

Step 4

Heat a chargrill on high. Cook the lamb for 2 mins each side for medium or until cooked to your liking. Transfer to a plate. Set aside for 5 mins to rest.

Step 5

Cook the zucchini and asparagus on the chargrill for 1 min each side or until tender. Set aside to cool slightly.

Step 6

Arrange the polenta, zucchini, asparagus and rocket on a serving platter. Drizzle with the reserved dressing. Top with the lamb cutlets.