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Tuscan Lamb on Polenta

Creamy Parmesan Polenta with Lamb Steaks

4 - 5

Serves

15 mins

Prep Time

1 hrs 30 mins

Cook Time

Allyson Gofton

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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High Iron

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Lamb,

Dinner,

Casserole/Slow,

Ingredients

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500g Quality Mark lamb steaks

diced

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1 eggplant

cubed

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2 garlic cloves

finely chopped

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2 red capsicum

diced

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1/2 cup tomato paste

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1 cup red wine

Or swap for beef stock

Creamy parmesan polenta

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3 and 1/2 cups milk

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1 tsp salt

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50g butter

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3/4 cup polenta

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1/2 cup cream

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1/2 cup Parmesan cheese

Garnishes

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a small handful of basil leaves

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1/3 cup olives

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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.

More info

Nutrition Information per Serving (392g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1530 (365)kJ

Protein

22.9g

Total Fat

18.8g

Saturated Fat

10.5g

Carbs

18.4g

Sugars

10.6g

Sodium

447mg

Iron*

1.9mg

* Percentage of recommended daily intake (Aust/NZ)

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