Warm up a cool Friday night with a plate of marinated lamb and tomato on soft polenta.
Ingredients
- 4 lamb forequarter chops
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh rosemary leaves
- 2 tablespoons olive oil
- 1 small brown onion, finely chopped
- 1 x 400g can diced tomatoes
- 1/2 teaspoon caster sugar
- 500ml (2 cups) Massel chicken style liquid stock
- 375ml (1 1/2 cups) water
- 170g (1 cup) instant polenta (cornmeal)
- 60g butter
- Chopped fresh continental parsley, to serve
Method
- Step 1Combine lamb, chives, rosemary and 1 tablespoon of oil in a bowl. Season with pepper. Cover and place in the fridge.
- Step 2Heat remaining oil in a saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add tomato and sugar and bring to a simmer. Cook for 8 minutes or until the sauce thickens. Season with salt and pepper.
- Step 3Meanwhile, heat a frying pan over medium-high heat. Add lamb and cook for 3-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
- Step 4Bring stock and water to the boil in a saucepan over high heat. Reduce heat to medium. Gradually add the polenta in a thin, steady stream, stirring until combined. Cook, stirring, for 4 minutes. Stir in the butter. Season with pepper.
- Step 5Divide the polenta and lamb among serving plates. Drizzle over the tomato sauce. Sprinkle with parsley to serve.
- Low carb
- Low sugar
Nutrition
3002 kj
Energy
51g
Fat Total
17g
Saturated Fat
3g
Fibre
30g
Protein
118mg
Cholesterol
809.69mg
Sodium
5g
Carbs (sugar)
35g
Carbs (total)
Notes
More options:
Lamb with grilled polenta: Omit the chives, rosemary and butter. Replace the lamb forequarter chops with 8 lamb loin chops. Prepare the polenta as in step 4, reducing the water to 250ml (1 cup). Stir in 40g (1/2 cup) finely grated parmesan. Brush a square 20cm (base measurement) cake pan with oil to grease. Pour in the polenta and smooth the surface. Set aside to set. Turn onto a clean work surface. Cut into wedges. Preheat a chargrill on medium-high. Brush polenta and lamb with oil. Cook for 4-5 minutes each side. Serve with the tomato sauce.
Veal with tomato & cheese: Omit the chives and rosemary. Replace the lamb with 4 veal steaks. Reduce the oil to 1 tablespoon. In step 2, cook the tomato mixture until thick. In step 5, preheat grill on medium-high. Place the veal in ovenproof dish. Top with tomato and 80g (1 cup) grated cheddar. Cook under grill until cheddar melts. Serve with the polenta and steamed broccoli.
Lamb & onion kebabs: Omit the chives, rosemary, onion, tomatoes, sugar and parsley. Replace the lamb chops with 500g lamb eye of loin (backstrap), cut into 2cm pieces. Reduce oil to 1 tablespoon. Combine the lamb, oil, 1 tbs chopped fresh oregano, 1 tsp finely grated lemon rind and 1 garlic clove, crushed, in a glass or ceramic dish. Set aside for 5 minutes to marinate. Thread the lamb and 1 large brown onion, cut into wedges, onto 8 metal skewers. Continue from step 3. Serve with bought tabouli.
- Author: Kathy Knudsen
- Image credit: Steve Brown
- Publication: Australian Good Taste