Rosemary Lamb on Grilled Polenta


Ingredients

  • 500g lamb
  • 1 tblsp rosemary, oregeno or thyme chopped finely
  • 2 tblsp olive oil
  • 3 garlic cloves
  • 1 tblsp fresh lemon juice
  • 1 2/3cups instant polenta (cornmeal)
  • 2/3 cup grated parmesan cheese
  • 2 tblsp butter
  • 70g mixed baby greens
GF = Gluten Free

Sauce Ingredients

  • 3 teasp rosemary, oregano or thyme
  • 70g mixed baby greens
  • 150ml olive oil
GF = Gluten Free
Beef Stroganoff

Directions

Cut lamb into slices and marinate with garlic, olive oil, lemon and garlic for 1 hour minimum. Meanwhile bring 1 litre of salted water to the boil, then add polenta, stiring continuously. Once thickened and cooked remove from heat and add butter, parmesan, salt, pepper and any herbs (optional), mix well. Grease a large baking tin, add polenta and smooth out evenly. Refridgerate. Once cooled, chop into squares or slices. To make the sauce chop the rosemary finely and add to small jar with oil and lemon juice to taste. Close lid and shake well.

Pre heat grill or bbq to medium direct heat, grill polenta both sides. Season lamb with pepper and salt then add to grill, cooking lightly both sides. Serve by layering the polenta, spinach, lamb then sauce.

Sauce Variations: Ranch Salad Dressing, Balsamic Vingearette, Thai Chilli Lime Sauce, Ratatouille.

Tips
- Add roasted or sundried tomatos for extra colour and flavour.
- Also great with chicken, beef or chorizo sausage

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