 Warm up
a cool Friday night with a plate of marinated lamb and
tomato on soft polenta.
Preparation Time 10 minutes
Cooking Time 15 minutes
Ingredients (serves 4)
4 lamb forequarter chops
2 tbs chopped fresh chives
1 tbs chopped fresh rosemary leaves
2 tbs olive oil
1 small brown onion, finely chopped
1 x 400g can Woolworths Select diced tomatoes
1/2 tsp caster sugar
500ml (2 cups) chicken stock
375ml (1 1/2 cups) water
170g (1 cup) instant polenta (cornmeal)
60g butter
Chopped fresh continental parsley, to serve
Method
Combine lamb, chives, rosemary and 1 tablespoon of oil in a
bowl. Season with pepper. Cover and place in the fridge.
Heat 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.
Meanwhile, 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.
Bring 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.
Divide the polenta and lamb among serving plates. Drizzle
over the tomato sauce. Sprinkle with parsley to serve.
Notes & tips
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.
Source: Australian Good Taste - June 2007 , Page 44
Recipe by Kathy Knudsen
More recipes at:
www.taste.com.au
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