Anchovy And Chili Lamb Chops With Creamy Polenta

• 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 325u0b0F.
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.

anchovy, chili peppers, garlic, red wine, lamb shoulder chops, olive oil, onion, flour, tomatoes, beef stock, milk, polenta, parmesan cheese, light cream, parsley

Taken from recipes-plus.com/api/v2.0/recipes/37636 (may not work)