Lamb steaks with garlic, basil and spinach polenta

Lamb steaks with garlic, basil and spinach polenta
  • Serves icon Serves 2-3
  • Time icon Hands-on time 20 min

Garlic, spinach and basil is whizzed together to create a pesto-like sauce, before it’s stirred through cheesy polenta. Top with succulent seared lamb steaks and you’ve got a hearty dinner in only 20 minutes.

This lamb steak recipe, with honey and minted peas, is equally speedy.

Nutrition: per serving

Calories
644kcals
Fat
26g (7g saturated)
Protein
42g
Carbohydrates
58.9g (0.1g sugars)
Fibre
3g
Salt
0.4g
Calories
644kcals
Fat
26g (7g saturated)
Protein
42g
Carbohydrates
58.9g (0.1g sugars)
Fibre
3g
Salt
0.4g

For 3

Ingredients

  • Olive oil
  • 2 garlic cloves, finely chopped
  • 125g spinach
  • A small bunch of fresh basil
  • 2 x 150g oiled and seasoned British lamb leg steaks
  • 250g quick-cook polenta
  • 30g parmesan, finely grated
  • Finely grated zest of ½ lemon

Method

  1. Heat a glug of olive oil in a medium saucepan and fry the chopped garlic over a medium heat for 2 minutes. Add spinach and most of a the fresh basil leaves, then continue to cook until wilted. Transfer to a mini food processor (keep the pan handy) and whizz to a paste (or grind in a pestle and mortar), then stir in 2 tbsp olive oil and set aside.
  2. Heat a frying pan until smoking hot and fry the lamb steaks for 2-3 minutes on each side. Transfer to a plate and cover with foil to rest while you cook the polenta. Pour 1 litre freshly boiled water into the reserved saucepan, then add the polenta, stirring, and cook over a medium heat for 3-4 minutes until it has absorbed the water and thickened. Stir in the grated, three quarters of the spinach/basil paste, a pinch of salt and pepper, and the lemon zest.
  3. Slice the lamb steaks and serve on top of the polenta with the remaining spinach/basil paste.

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