Mint-glazed lamb with soft polenta and green vege mash

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

1 cup instant polenta
2 tablespoons oil
¼ cup fresh parmesan cheese shavings
6 cups pea and broccoli mix
⅓ cup fresh mint
400g lean lamb fillet steaks
4 tablespoons mint jelly
2 tablespoons red wine vinegar

Instructions

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1 Heat a pan with 4 cups water until hot. Whisk in polenta and cook, stirring, for 5 minutes until grains are soft. Stir in 1 tablespoon of the oil and add parmesan. Season. Keep warm in pan.

2 Meanwhile, microwave or boil vegetables until tender. Place in a processor with remaining oil and process until half mashed. Season and stir in half the mint. Keep warm.

3 Heat a non-stick pan with oil spray. Add lamb and cook each side to your liking. Add mint jelly to lamb with red wine vinegar and remaining mint. Heat until jelly dissolves to form a sauce. Season.

4 Serve lamb on soft polenta with green mash, drizzled with remaining sauce. Garnish with fresh mint.

Nutrition Info (per serve)

Calories 453 cal

Kilojoules 1890 kJ

Protein 33 g

Total fat 19 g

Saturated fat 6 g

Carbohydrates 30 g

Sugar 6 g

Dietary fibre 11 g

Sodium 250 mg

Calcium 160 mg

Iron 6.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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