Instructions: Preheat the grill to high.

1 Bring the stock to the boil in a pan and sprinkle over the polenta. Stir until thickened. Heat the pan for the lamb.

2 Grate the cheese and add to the polenta with the knob of butter and seasoning. Spread the mixture into a square 20cm greased tin. Set aside to cool.

3 Heat the oil in a large frying pan and fry the lamb cutlets for two minutes on each side.

4 For the Pea Puree: Melt the butter in a small pan. Roughly chop the onion and add to the pan. Fry for 1-2 minutes until softened.

5 Add the peas and a splash of water if necessary. Simmer for 3-4 minutes until tender. Remove from the heat.

6 Remove the lamb from the pan and leave to rest. Add the red wine to the pan and boil for a minute to reduce slightly.

7 For the Polenta Chips: Tip the polenta onto a clean board and slice into chips.

8 Dust with seasoned flour and place in a deep fat fryer for three minutes until crisp and golden. Stir the mint jelly into the red wine and leave over a gentle heat to melt.

9 Put the pea mixture into a processor. Whiz until smooth. Return to the pan with 2 tbsp cream and season. Heat over a low heat until ready to serve.

10 Remove the chips from the fryer and drain on kitchen paper. Place the lamb chops back into the mint jelly sauce to glaze them.

11 To serve place a spoonful of pea puree onto a serving plate. Arrange two lamb chops on top and serve the chips on the side.

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