Roasted Lamb Chops with Tomato Rarities

For the roasted lamb chops with tomato rarities, first prepare the polenta.

To do this, bring the vegetable soup to a boil with the olive oil, slowly stir in the polenta, then reduce the heat and simmer for about 10-15 minutes, stirring constantly. Pour into a square mold and place in the refrigerator.

When the polenta is cold, cut into bars and place on a baking sheet, sprinkle with the feta and bake in the oven at 180 °C for about 10 minutes.

Remove the stalk from the tomatoes and cut into thin slices. For the dressing, mix all the ingredients together.

Season the lamb chops with salt and pepper. Finely press the garlic, pluck the herbs from the stalk and chop coarsely. Mix the herbs and garlic with the olive oil, season with salt and pepper and rub into the chops. Heat a heavy skillet with a little oil and sear the lamb chops on both sides, about 2-3 minutes on each side, then let the meat rest briefly.

Spread the tomatoes flat on a plate, drizzle with the dressing, put the polenta on top, place the meat next to it. Serve the roasted lamb chops with tomato rarities hot.

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