Tuscan lamb on polenta
Creamy parmesan polenta with lamb steaks
4 - 5
Serves
15 mins
Prep Time
1 hr 30 mins
Cook Time
Recipe author
Allyson Gofton
An easy, tasty casserole which, when served atop a pile of creamy polenta, takes on an air or dining in Tuscany...
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Ingredients
500g Quality Mark lamb steaks
diced
1 eggplant
cubed
2 garlic cloves
finely chopped
2 red capsicums
diced
1/2 cup tomato paste
1 cup red wine
Or swap for beef stock
Creamy parmesan polenta
3 and 1/2 cups milk
1 tsp salt
50g butter
3/4 cup polenta
1/2 cup cream
1/2 cup Parmesan cheese
Garnishes
a small handful of basil leaves
1/3 cup olives
50g Parmesan cheese
shaved
Method
To Make Lamb
To Make Polenta
To assemble
1
Preheat the oven to 160ºC.
2
Season the meat with salt and pepper if wished.
3
Heat a dash of oil in a frying pan and brown the meat on all sides.
4
Transfer to a casserole dish.
5
Add a little more oil to the pan and brown the aubergine, minced garlic and green or red capsicums for 3-4 minutes or until lightly browned.
6
Stir in the pizza sauce and red wine or stock.
7
Bring to the boil, then carefully pour over the browned meat and cover.
8
Bake in the preheated oven for 1½ hours until the meat is tender.
Nutrition Information per Serving (392g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
1530kJ (365 kcal)
Protein
22.9g
Total Fat
18.8g
Saturated Fat
10.5g
Carbs
18.4g
Dietary Fibre
g
Sodium
447mg
Iron
1.9mg
Zinc
3.5mg
Vitamin B12
2µg
