A Lamb Recipe with Polenta, Zucchini, and Tomato

A Vancouver athlete's guide to a healthy dinner.

July 2, 2015

By Isabella Bertold



– 8 lamb loin chops

– Scarpone’s pre-cooked polenta (or you can make your own), cut into 8, 2 cm thick slices.

– 1 zucchini cut into bite sized pieces

– 3 tomatoes cut into bite sized pieces

– 8 small handfuls of mixed greens. (These are more for garnish than anything so really up to you.)

– 1 large chunk of feta cheese

– 8 tsp. crushed garlic

– 8 tsp. fresh rosemary

– 8 tsp. olive oil

– 8 squares of tin foil. Each square should be large enough to wrap around the lamb chop, similar to how tinfoil wraps around a baked potato.



Preheat your oven to 350 degrees fahrenheit.

  1. Slice the polenta into 1 cm thick slices
  2. Place on a square of tinfoil large enough to wrap around the lamb loin chop
  3. Spread crushed garlic on top of the polenta
  4. Place one loin chop on top of the polenta
  5. Top with cut up rosemary, and pepper
  6. Add some pieces of zucchini and tomato to the lamb and polenta
  7. Drizzle with olive oil
  8. Wrap the items leaving a small opening at the top of the tinfoil
  9. Bake for 35-40 minutes
  10. Place mixed greens on a plate
  11. Place the lamb/polenta combo on top of the mixed greens
  12. Crumble some feta on top and serve.

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