Lamb Chops With Olive Salsa, Polenta And Fennel

• 12 None lamb chops
• 2 cups chicken stock
• 1 cup instant polenta
• 1/3 cup grated Parmesan cheese
• 1/2 cup light cream
• 2 tbsp olive oil
• 4 None baby fennel bulbs, thinly sliced
• 1/2 cup pitted black olives, coarsely chopped
• 2 tbsp lemon juice
• 1 clove garlic, crushed
• 1 tbsp coarsely chopped flat-leaf parsley

1. Preheat the broiler on high. Broil lamb chops until browned on both sides.
2. Meanwhile, combine stock and 1 1/2 cups water in a medium saucepan. Bring to a boil. Add polenta, cook, stirring, on low heat until thickened. Stir in cheese and cream.
3. Heat half the oil in a medium skillet on medium heat. Cook the fennel, stirring, until tender.
4. Combine the olives, lemon juice, garlic, parsley and remaining oil in a bowl. Serve with the lamb, polenta and fennel.

lamb chops, chicken stock, instant polenta, parmesan cheese, light cream, olive oil, baby fennel bulbs, black olives, lemon juice, clove garlic, flatleaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/36763 (may not work)