Lamb steaks with garlic, basil and spinach polenta

  • Portion size: Serves 2-3
  • Hands-on time 20 min
  • Difficulty: easy

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.

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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
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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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Nutrition

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

For 3

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