Lamb with rosemary polenta chips

Instructions

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.