1

Line base and sides of an 18cm (base measurement) square cake tin with foil, ensuring foil stands 1cm above the rim on all sides.

2

Bring stock to the boil in a medium saucepan over high heat. Gradually add polenta in a thin, steady stream, whisking constantly. Add rosemary and cook, stirring, over low heat for 5 minutes or until thick. Spoon mixture into prepared tin and smooth the surface. Refrigerate for 10 minutes or until firm.

3

Meanwhile, whisk 2 teaspoons each of the oil and vinegar in a shallow glass or ceramic bowl. Add lamb and turn to coat. Set aside.

4

Turn out polenta onto a chopping board. Discard foil. Cut polenta lengthways into 8 even slices, then cut each slice in half crossways to make 16 fingers. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook polenta for 5 minutes each side or until crisp and lightly browned. Transfer to a plate. Cover to keep warm.

5

Reheat pan over medium-high heat. Cook lamb for 4–5 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Allow lamb to rest for 5 minutes before slicing thickly.

6

Meanwhile, place lettuce, cucumber and tomatoes in a large bowl. Add remaining oil and vinegar. Toss to combine. Serve lamb with polenta chips and salad.