Marinated lamb with rosemary polenta croutons

Yummy Marinated lamb with rosemary polenta croutons Recipe

Try this fantastically easy lamb dinner with crispy croutons.
Marinated lamb with rosemary polenta croutons
Prep Time : 0:45 | Cook Time : 0:45 | Total Time : 1:30 | Serving : 4 person.


  • 800g butterflied lamb leg, scored (see note)

  • 2 tablespoons extra virgin olive oil

  • 2 garlic cloves, crushed

  • 2 tablespoons fresh rosemary leaves

  • 2 teaspoons finely grated lemon rind

  • 1 litre Massel salt reduced chicken style liquid stock

  • 1 cup fine polenta

  • 1/2 cup finely grated parmesan

  • Extra 1 teaspoon finely chopped fresh rosemary leaves

  • Olive oil cooking spray

  • 50g baby spinach

  • 2 vine-ripened tomatoes, cut into thin wedges

  • Shaved parmesan, to serve

  • Lemon wedges, to serve


  • Step 1

    Place lamb in a shallow glass or ceramic dish. Add oil, garlic, rosemary and lemon rind. Season with salt and pepper. Turn to coat evenly in mixture. Cover. Refrigerate for 30 minutes.

  • Step 2

    Meanwhile, grease a 6cm-deep, 20cm-square cake pan. Line base and sides with baking paper, extending paper 2cm above edges of pan. Bring stock to the boil in a large saucepan over medium-high heat. Whisk in polenta. Reduce heat to low. Cook, whisking constantly, for 10 minutes or until polenta is tender and mixture is thick. Remove from heat. Stir in parmesan and extra rosemary. Pour mixture into prepared pan. Smooth surface. Stand for 30 minutes or until cool. Cover. Refrigerate for 20 minutes or until set.

  • Step 3

    Heat a barbecue chargrill or large chargrill pan on medium-low. Add lamb to chargrill. Cook for 15 minutes each side for medium or until cooked to your liking. Transfer lamb to a plate. Cover loosely with foil. Set aside for 5 minutes to rest. Slice.

  • Step 4

    Meanwhile, transfer polenta to a chopping board. Cut into 16 equal pieces. Spray polenta with oil. Cook for 2 minutes each side or until just golden and crisp. Arrange polenta, baby spinach and tomato on a platter. Sprinkle with parmesan. Serve lamb and salad with lemon wedges.

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