Eataly London

Marinated lamb chops with creamy polenta

Recreate Chef Jordan's tender marinated lamb chops, with creamy polenta and a zesty parsley and shallot gremolata.

In Italy, Easter is a time of celebration and feasting with friends and family. The festivities can last for days, and the highlight is a multi-course lunch that can take several hours to enjoy. Italian Easter cuisine varies by region, but there are a few popular dishes such as torta pasqualina, a savoury pie filled with greens, cheese, and hard-boiled eggs or a roasted leg of lamb, served with rosemary and potatoes.

Try Chef Jordan’s twist on Italian Easter lamb this year for your Easter feast. You can pick up all the ingredients needed to recreate this dish from our market.


For the lamb:

🥩170g lamb chop (per person)

🌿50g parsley

🧄2 cloves of garlic

🍋1/2 lemon (zest and juice)

🧂Salt flakes and freshly ground pepper

Short on time? Pick up our ready to sear marinated lamb chops from our butchers.

For the polenta:

🌽250g Polenta Isantanea Gialla (per 2-3 people)

💧1 litre of boiling water
🧈 40g butter

🧂Salt to taste

For the gremolata:

🌿60g parsley

🧄1 garlic clove

🧅1/2 shallot

🍋1/2 lemon (zest and juice)

👀Olive oil

🧂Sea salt flakes


  1. Roughly chop up the garlic and parsley with a dash of olive oil. Once chopped, add the zest and juice of the lemon and season well with salt and pepper. Coat the lamb chops in the marinade mixture and set aside in the fridge for a minimum 2 hours. In the meantime continue with the remaining prep.
  2. Finely dice the shallot, chiffonade the parsley, zest the lemon and finely grate the garlic clove. combine together with just enough olive oil to coat the ingredients. Season to taste with salt and lemon juice. Set aside and allow to steep.
  3. Bring a pot of water to the boil (1ltr per 200-250g of polenta). Once boiling, lower the heat and pour the polenta in slowly, whisking continuously (prevents clumps). As you cook it out over a couple of minutes, it will thicken up and become silky. Once cooked, stir in the butter and it’s ready to use.
  4. Finish the lamb by removing excess marinade elements. Bring a pan to a high heat and sear the lamb until browned on both sides. For meat more on the well done side, finish off in the oven at 200c to the desired cook. Rest the meat at room temperature for ½ the total time you cooked it for.
  5. For plating, the polenta goes underneath as the base, with the lamb on top. Garnish with any pan juices and finish with plenty of Gremolata over the meat.

Eataly London