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)
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
