Lamb steaks with garlic, basil and spinach polenta
- July 2017
- Serves 2-3
- 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.
- 26g (7g saturated)
- 58.9g (0.1g sugars)
- 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
- 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.
- 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.
- Slice the lamb steaks and serve on top of the polenta with the remaining spinach/basil paste.
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