LAMB CUTLETS WITH OLIVE SALSA & FENNEL Jun 13, 2003 21:47:37 GMT -6 Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top Post by tassi on Jun 13, 2003 21:47:37 GMT -6 Lamb Cutlets With Olive Salsa, Polenta And Fennel australian lamb ~ australian recipe...Serves 4.The olive salsa can be prepared several hours ahead. Ingredients12 lamb cutlets, trimmed 1 ½ cups (375ml) water2 cups (500ml) chicken stock1 cup (170g) instant polenta1/3 cup (30g) finely grated parmesan cheese½ cup (125ml) cream1 tablespoon olive oil4 baby fennel, sliced thinly100g pitted black olives, chopped coarsely2 tablespoons lemon juice1 clove garlic, crushed1 tablespoon coarsely chopped fresh flat-leaf parsley1 tablespoon olive oil, extraMethod 1. Cook lamb under a hot grill until browned on both sides. 2. Meanwhile, combine the water and stock in a medium saucepan. Bring to the boil; add polenta, cook, stirring, over a low heat until thickened. Stir in cheese and cream; keep warm.3. Heat the oil in medium frying pan; cook fennel, stirring, until tender.4. Combine the olives, juice, garlic, parsley and extra oil in a bowl.5. Serve the lamb with the polenta, fennel and olive salsa.Not suitable to freeze.Not suitable to microwave.