Lamb with Rosemary Polenta Chips

Who doesn't love Chips! This is a great alternative for a light summer meal.

Ingredients 
2 1/2 cups ( 625ml) Vegetable Stock
1 cup (150g) Polenta 
2 tsp finely chopped fresh rosemary leaves
1 tbs olive oil
1 tbs of Balsamic Vinegar
600g Lamb (small roast work well)
3 cups (90g) mixed lettuce leaves
1/2 cup semi dried Tomatoes
1/2 cup Kalamata pitted olives
100g of Danish Fetta
Balsamic Glaze


Method
1. Line base and sides of an 18 cm ( base measurement) square cake tin with foil, ensuring foil stands 1 cm 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 side.


4. Turn out polenta onto a chopping board, Discard foil. Cut polenta lengthways into 8 even slices, then cut each alive in half crossways to make 16 fingers. Lightly spray a large non-stick frying pan with oil and heat over media-hight 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. Cut lamb in 5mm slices ( if Lamb as been frozen half defrost and cut) and then finish defrosting Cook lamb for 1 minute on each side so its a little pink in the middle.
6. Place salad on plate with polenta chips and Lamb. Finish with Balsamic Glaze as little or much as u like.