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Marinated lamb with rosemary polenta croutons
Marinated lamb with rosemary polenta croutons
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Savor this simple yet delicious lamb dish with crunchy croutons.
Ingredients:
  • 800g butterflied lamb leg, scored (see note)
  • 40.00 ml fresh rosemary leaves
  • 2 tsp finely grated lemon rind
  • 1 litre salt reduced chicken style liquid stock
  • 150.00 gm fine polenta
  • 125.00 ml finely grated parmesan
  • Extra 1 tsp finely chopped fresh rosemary leaves
  • Olive oil cooking spray
  • 50g baby spinach
  • 2 vine-ripened tomatoes, cut into thin wedges
  • Shaved parmesan, to serve
  • Lemon wedges, to serve
Instructions:
  • Marinate lamb in a mixture of oil, garlic, rosemary, lemon rind, salt, and pepper in a shallow glass or ceramic dish. Cover and refrigerate for 30 minutes.
  • Prepare a 6cm-deep, 20cm-square cake pan by greasing it and lining the base and sides with baking paper, letting the paper extend 2cm above the edges of the pan. Bring stock to a boil in a large saucepan over medium-high heat, then whisk in the polenta. Reduce the heat to low and cook while whisking constantly for 10 minutes until the polenta is tender and the mixture is thick. Remove from heat and stir in parmesan and extra rosemary. Pour the mixture into the prepared pan, smooth the surface, and let it cool for 30 minutes. Cover and refrigerate for 20 minutes until set.
  • Preheat a barbecue chargrill or large chargrill pan over medium-low heat. Grill the lamb for 15 minutes on each side for a medium doneness, or until cooked to your liking. Place the lamb on a plate, cover loosely with foil, and let it rest for 5 minutes before slicing.
  • Transfer the cooked polenta to a chopping board, cut into 16 equal pieces, spray with oil, and cook for 2 minutes on each side until golden and crisp. Arrange the polenta, baby spinach, and tomato on a platter, sprinkle with Parmesan, and serve with the lamb and salad alongside lemon wedges.

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