Lamb Chops with Roasted Mediterranean Vegetables and Fried Polenta

this is what we had for dinner tonight. it was delicious and easy to make! here are the recipes...

recipe my own creation
grilled lamb chops
4 lamb chops
fresh rosemary
salt and pepper
olive oil

Brush both side of the lamb chops with olive oil and sprinkle with rosemary and salt and pepper. Grill on a hot grill, turning once.

recipe from Le Cordon Bleu Quick Classics
roasted mediterranean vegetables
2 large peppers (red and yellow)
1 aubergine (eggplant)
2 large courgettes (zucchini)
8 ounces cherry tomatoes
2 large cloves of garlic
1-2 fresh thyme sprigs
6 tablespoons olive oil
salt and pepper
extra olive oil/balsamic vinegar, to serve

1. Preheat oven to 190 C/375 F. Cut the peppers into chunks, removing the seeds and membranes. Cut off the ends of the aubergine and courgettes, then cut these vegetables into chunks, Remove any hulls from the tomatoes. Roughly chop the garlic.

2. Put the prepared vegetabels and thyme sprigs in a roasting tin and sprinkle with the garlic, olive oil and salt and pepper. Stir well to mix. Roast for 40-50 minutes until all the vegetables are tender and charred, strring several times.

To serve drizzle with more olive oil and or balsamic vinegar.

recipe from Le Cordon Bleu Quick Classics
fried polenta
4 ounces instant polenta
1 tablespoon grated parmesan cheese
1/2 ounce butter
salt and pepper
olive oil, for frying

1. Cook the polenta according to the package instructions. Once cooked, mix in the parmesan and butter, then season to taste. Turn the polenta out onto a sheet of cling film, leave until just cool enough to handle, then roll it into a tight log and twist the ends. Allow to cool completely, then chill in the refrigerator until firm.

2. Unwrap the chilled polenta roll and cut it into 1/2 inch thick slices. Fry in hot olive oil in a non-stick frying pan until golden brown on both sides, turning once. The polenta should be firm and crisp on the outside but moist on the inside.