Mint-glazed lamb with soft polenta and green vege mash
- 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
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)
Total fat 19g
Saturated fat 6g
Dietary fibre 11g
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