CHAR GRILLED LAMB AND CREAMY CHEESE POLENTA.....
Heat your oven to 200 deg C.
Place an oiled griddle pan on the stove and heat to hot.
Trim 1kg of lamb backstrap of gristle and excess fat.
Brush the backstraps with oil.
Chargrill the backstraps for 4 minutes each side. Remove cover with foil to keep warm.
In a saucepan combine 1/2 cup of red wine, 1/4 cup of balsamic vinegar, 1/4 cup of honey, 2 cloves of garlic crushed and 2 sprigs of rosemary .
Bring these to the boil , simmer and let reduce until it thickens ever so slightly, turn the heat down and keep warm.
Line an oven tray with baking paper and place slices of egg plant , zucchini ,red capsicums and onion wedges along with a touch of seasoning ( I use herbs de provence ) in the oven , for about 30 minutes or until the egg plant and zucchini colours up.
Now all that is left to do is prepare the polenta
Bring 2 cups of water and1 1/2 cups of milk to the boil, reduce the heat and add 1 cup of polenta, whisk the mixture till the polenta comes away from the sides of the pot.
Remove from the heat and whisk in 1/2 cup of shaved parmesan and seasoning of your choice...
Slice the lamb backstraps
Divide the polenta between serving plates and top in alternate layers the baked vegetables and lamb slices..
Drizzle over the sauce...
Enjoy...
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Heat your oven to 200 deg C.
Place an oiled griddle pan on the stove and heat to hot.
Trim 1kg of lamb backstrap of gristle and excess fat.
Brush the backstraps with oil.
Chargrill the backstraps for 4 minutes each side. Remove cover with foil to keep warm.
In a saucepan combine 1/2 cup of red wine, 1/4 cup of balsamic vinegar, 1/4 cup of honey, 2 cloves of garlic crushed and 2 sprigs of rosemary .
Bring these to the boil , simmer and let reduce until it thickens ever so slightly, turn the heat down and keep warm.
Line an oven tray with baking paper and place slices of egg plant , zucchini ,red capsicums and onion wedges along with a touch of seasoning ( I use herbs de provence ) in the oven , for about 30 minutes or until the egg plant and zucchini colours up.
Now all that is left to do is prepare the polenta
Bring 2 cups of water and1 1/2 cups of milk to the boil, reduce the heat and add 1 cup of polenta, whisk the mixture till the polenta comes away from the sides of the pot.
Remove from the heat and whisk in 1/2 cup of shaved parmesan and seasoning of your choice...
Slice the lamb backstraps
Divide the polenta between serving plates and top in alternate layers the baked vegetables and lamb slices..
Drizzle over the sauce...
Enjoy...
.JPG)
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