Marinated lamb fillets on creamy polenta

  • 20 mins cooking
  • Serves 4
  • Print


Marinated lamb fillets on creamy polenta
  • 8 lamb fillets, trimmed
  • 1/4 cup oregano leaves
  • 2 tablespoon olive oil
  • 1 clove garlic, crushed
  • freshly ground black pepper, to taste
  • 4 cup vegetable stock
  • 1 cup polenta
  • 1/2 cup grated parmesan
  • 2 tablespoon sour cream
  • 1/2 cup redcurrant jelly
  • 1/4 cup water
  • creamy polenta, wilted spinach, pan-fried tomatoes, to serve


Marinated lamb fillets on creamy polenta
  • 1
    Place lamb fillets in a bowl with combined oregano, oil, garlic and black pepper; chill 10 minutes.
  • 2
    Meanwhile, heat stock in a saucepan until boiling. Gradually pour in polenta. Stir until simmering; cook, stirring, 10 minutes. Blend in parmesan and sour cream; season to taste. Keep warm.
  • 3
    Heat a large, oiled frying pan on high. Cook lamb 2-3 minutes each side, until cooked to taste. Transfer to a plate. Rest, covered, 5 minutes.
  • 4
    Blend jelly and water in same pan; simmer 4-5 minutes, until thickened slightly.
  • 5
    Arrange polenta, spinach and tomatoes on serving plates; top with lamb and drizzle with jelly sauce. Serve immediately.

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