Lamb Steaks with Garlic Polenta

Charmaine Lu -
  • 2 chopped garlic cloves
  • 150g spinach leaves
  • Bunch of basil, leaves chopped
  • 2 x 150g lamb leg steaks
  • 250g quick-cook polenta
  • 30g grated parmesan
  • Add a glug of olive oil to a saucepan and fry the garlic for 2 mins. Add the spinach and the basil leaves, cook until wilted, then transfer to a food processor and whizz to a paste. Stir in 2 tbsp of olive oil and set aside. Meanwhile, season and fry the lamb steaks for 2-3 mins on each side, then set aside to rest.
  • Add 1 litre of boiled water into the saucepan and cook the polenta for 3-4 mins, stirring regularly, until thickened. Stir in the grated parmesan, ¾ of the spinach paste and some seasoning. Slice the lamb steaks and serve on a bed of the polenta, with the rest of the spinach paste drizzled on top.
20 mins
2 serving