Name: Marinated lamb fillets on creamy polenta
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 8 lamb fillets, trimmed; 1/4 cup oregano leaves; 2 tablespoon olive oil; 1 clove garlic, crushed; freshly ground black pepper, to taste; 4 cup vegetable stock; 1 cup polenta; 1/2 cup grated parmesan; 2 tablespoon sour cream; 1/2 cup redcurrant jelly; 1/4 cup water; creamy polenta, wilted spinach, pan-fried tomatoes, to serve

Ingredients

8 lamb fillets, trimmed

1/4 cup oregano leaves

2 tablespoon olive oil

1 clove garlic, crushed

freshly ground black pepper, to taste

4 cup vegetable stock

1 cup polenta

1/2 cup grated parmesan

2 tablespoon sour cream

1/2 cup redcurrant jelly

1/4 cup water

creamy polenta, wilted spinach, pan-fried tomatoes, to serve

Method

1.Place lamb fillets in a bowl with combined oregano, oil, garlic and black pepper; chill 10 minutes.

2.Meanwhile, heat stock in a saucepan until boiling. Gradually pour in polenta. Stir until simmering; cook, stirring, 10 minutes. Blend in parmesan and sour cream; season to taste. Keep warm.

3.Heat a large, oiled frying pan on high. Cook lamb 2-3 minutes each side, until cooked to taste. Transfer to a plate. Rest, covered, 5 minutes.

4.Blend jelly and water in same pan; simmer 4-5 minutes, until thickened slightly.

5.Arrange polenta, spinach and tomatoes on serving plates; top with lamb and drizzle with jelly sauce. Serve immediately.

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Ingredients

Method

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