Tuscan Lamb on Polenta
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Tuscan Lamb on Polenta

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An easy, tasty casserole which, when served atop a pile of creamy polenta, takes on an air or dining in Tuscany...
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 1 hour 30 mins Cook: 1 hour 30 mins
Serves 8 Serves 8
Good source of iron Good source of iron
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Ingredients

  • 500g Quality Mark lamb steaks, diced
  • 1 aubergine, diced into 3cm chunks
  • 2 teaspoons minced garlic
  • 2 capsicums, green or red, diced
  • ½ cup pizza paste
  • 1 cup red wine or beef stock

Garnishes (optional)

  • Fresh chopped parsley, basil, olives, parmesan

Creamy parmesan polenta

  • 3½ cups of milk (or milk and stock)
  • 1 teaspoon salt
  • 50g butter 
  • ¾ cup instant polenta
  • ½ cup each of cream and grated parmesan (or cheddar cheese). 

Method

Preheat the oven to 160ºC. Season the meat with salt and pepper if wished.

Heat a dash of oil in a frying pan and brown the meat on all sides. Transfer to a casserole dish.

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. Stir in the pizza sauce and red wine or stock. Bring to the boil, then carefully pour over the browned meat and cover.

Bake in the preheated oven for 1½ hours until the meat is tender. Serve over a mound of polenta topped with the garnishes if wished.
 

Creamy parmesan polenta

Bring milk, salt and butter to the boil. Sprinkle in the instant polenta and cook, stirring over a moderate heat until thick. Before serving stir in cream and grated parmesan.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 392g
Energy kJ (kcal) 1530 (365)
Protein (g) 22.9
Fat (g) 18.8
Saturated (g)
10.5
Carbohydrate (g) 18.4
Sugars (g)
10.6
Sodium (mg) 447
Iron (mg) 1.9
Zinc (mg) 3.5
Vitamin B12 (ug) 2.0
Vitamin D (ug) 0.8
Selenium (ug) 4.3
  • If you don’t have pizza paste, use plain tomato paste and add ½-1 teaspoons each of dried oregano and minced garlic.

Try this…

  • Toss any leftover cooked lamb through cooked, chunky pasta and serve garnished with fresh herbs, olives and parmesan. Ideal for leftovers as it can easily be reheated in the microwave.

Variations 

  •  Use 2-3 courgettes in place of the aubergine. 
  •  Try beef in place of lamb. 
  •  Add a few slices of salami to spice up the flavour.

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