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Pesto lamb chops with polenta fingers

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These Pesto lamb chops with polenta fingers make for an easy dinner party main. Crunchy, juicy and fresh all at once, it's guaranteed to be a hit.

  • Serves4
  • Cook time15 minutes
  • Prep time20 minutes, (+ 10 mins cooling & 1 hour chilling time)
Pesto lamb chops with polenta fingers


  • 1 cup (250ml) chicken stock
  • 1 tsp onion salt
  • 1½ cups (250g) instant polenta
  • ½ cup (40g) finely grated parmesan
  • ⅓ cup (90g) basil pesto
  • 8 Coles Australian Lamb Loin Chops
  • 2 tbs extra virgin olive oil
  • 4 tomatoes, chopped
  • 1 avocado, chopped
  • ⅓ cup basil leaves
  • 2 tbs white wine vinegar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Grease a 16cm x 26cm (base measurement) rectangular cake pan. Line base and 2 long sides with baking paper, allowing sides to overhang by 5cm.
  2. Step 2

    Bring stock, onion salt and 21/4 cups (560ml) water to the boil in a large heavy-based saucepan over medium-high heat. Gradually add the polenta in a thin, steady stream, whisking constantly until all polenta is incorporated. Reduce heat to medium-low and cook, stirring constantly with a wooden spoon, for 3 mins or until mixture thickens and polenta is soft. Remove from heat and stir in the parmesan. Pour into prepared pan. Set aside for 10 mins to cool. Place in fridge for 1 hour or until set.

  3. Step 3

    Meanwhile, toss pesto and lamb chops in a bowl. Place in fridge for 1 hour to marinate.
  4. Step 4

    Heat a large frying pan over medium heat. Cook lamb chops for 3-4 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  5. Step 5

    Turn polenta onto a board. Cut into 24 fingers. Wipe frying pan clean. Heat 1 tbs of the oil in the pan over high heat. Cook polenta for 2 mins each side or until golden.

  6. Step 6

    Combine tomato, avocado, basil, vinegar and remaining oil in a bowl. Serve lamb with polenta and salad.