Tuscan Lamb on Polenta
Creamy Parmesan Polenta with Lamb Steaks
1 hrs 30 mins
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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500g diced Quality Mark lamb steaks
1 cubed eggplant
2 tsp minced garlic cloves
2 diced red capsicum
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
3/4 cup polenta
1/2 cup cream
1/2 cup grated parmesan cheese
To Make Lamb
To Make Polenta
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.
Nutrition Information per Serving (392g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)