And with that been said I think it is time to post up some more recipes...
Lamb Chops with Tomato Sauce Served on Polenta
1 tbs olive oil
4 lamb forequarter chops
1 brown onion, finely chopped
400g tin diced tomatoes
1/2 tsp caster sugar
2 cups chicken stock
1 1/2 cups water
1 cup instant polenta
Heat oil in a saucepan over medium heat. Add the onion and cook, stirring until soft. Add the tomato and sugar and bring to a simmer. Cook for 8 minutes or until the sauce thickens. Season to taste. Meanwhile heat a frying pan over medium-high heat add the lamb and cook for 3-5 minutes each side. Transfer to a plate and cover to keep warm.
Bring the stock and water to the boil in a saucepan. Reduce heat to medium, add the polenta and stir until combined. Cook, stirring for 4 minutes. Stir in the butter and season to taste.
Finally divide the polenta among the serving plates, top with the lamb chops and the tomato sauce.