Whip up dinner in no time with this easy lamb bake.
Ingredients
- 4 cups Massel salt reduced chicken style liquid stock
- 1 1/4 cups instant polenta
- 8 lamb loin chops
- 2 x 400g cans chopped tomatoes
- 80g pitted kalamata olives
- 1 teaspoon dried oregano
- 200g fetta
Method
- Step 1Place stock and 2 cups of cold water in a large saucepan. Bring to the boil over high heat. Gradually add polenta in a thin stream, whisking with a balloon whisk until well combined. Reduce heat to medium-low. Cook, stirring often, for 20 minutes or until grains are soft.
- Step 2Meanwhile, preheat oven to 200°C. Heat a large, non-stick frying pan over medium-high heat. Add lamb. Cook for 1 to 2 minutes on each side or until browned. Remove to a large baking dish.
- Step 3Spoon the tomatoes and olives over the lamb. Sprinkle with oregano. Season with pepper. Crumble the feta over the top. Bake for 15 minutes or until meat is cooked to your liking and sauce thickens.
- Step 4Spoon polenta onto serving plates. Top with lamb and spoon over sauce. Serve.
- Low carb
Nutrition
2903 kj
Energy
37g
Fat Total
18g
Saturated Fat
46g
Protein
1468mg
Sodium
11g
Carbs (sugar)
43g
Carbs (total)
All nutrition values are per serve
- Author: Kerrie Sun
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
0