Mint-glazed lamb with cheesy polenta and vegie mash
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Time to make:
$4.55 per serve
(at time of publication)
Full ingredients list:
- 1 cup instant polenta
- 2 tablespoons olive oil
- 1/4 cup shaved parmesan
- 3 cups frozen baby peas
- 3 cups broccoli florets
- 1/3 cup mint leaves, plus extra, to garnish
- 400g lean lamb fillet steaks
- 4 tablespoons mint jelly
- 2 tablespoons red wine vinegar
Nutritional information (per serve)
Instructions and steps:
Step 1 Bring 4 cups water to the boil in a large saucepan. Add instant polenta to water, whisking, and cook, stirring, for 5 minutes, or until soft. Stir 1 tablespoon of the olive oil into pan and add shaved parmesan. Cover pan to keep warm and set aside.
Step 2 Meanwhile, microwave or boil peas and broccoli until tender; drain. Blend green veg in a food processor with remaining olive oil to form a rough mash; set aside. Season mash with cracked black pepper; stir in half of the mint.
Step 3 Spray a large non-stick frying pan with olive oil and set over high heat. Add steaks and cook to your liking. Add remaining mint with mint jelly and vinegar; heat until jelly dissolves into a sauce.
Step 4 Top reserved cheesy polenta and vegie mash with mint-glazed lamb; drizzle with any remaining mint sauce. Garnish dish with extra mint leaves and serve.
About this recipe
First published: October 2014