If you’re not a fan of lamb, serve your favourite beef steak alongside the polenta instead.
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Yields:
2 serving(s)
Cook Time:
15 mins
Total Time:
15 mins
Cal/Serv:
802
Ingredients
1/2Tbsp.
olive oil
2
lamb leg steaks (about 150g each), see intro
FOR THE CREAMY SPINACH POLENTA
25g
butter
150g
baby spinach
650ml
hot vegetable stock
125g
quick cook/instant polenta
50ml
double cream
75g
mature Cheddar, coarsely grated
Directions
Step 1Heat the oil in a medium frying pan over medium-high heat. Season the lamb steaks well and cook for 3min per side, or until golden brown on the outside but still pink in the centre (cook for longer if you prefer your lamb more well done).
Step 2Transfer to a board and leave to rest for a few min before thickly slicing into strips.
Step 3Meanwhile, for the polenta, melt the butter in a medium pan over medium heat. Stir in the spinach until starting to wilt. Pour in the vegetable stock and bring to the boil. Slowly whisk in the polenta and keep whisking for 3min. The mixture will initially thicken up quite quickly, but keep going, as you’re looking for the polenta to become tender and less grainy.
Step 4Remove the pan from the heat, whisk in the cream, cheese and plenty of seasoning. Loosen with a little just-boiled water, if you like.
Step 5Divide the polenta between 2 plates and top with the sliced lamb and plenty of freshly ground black pepper. Serve.
GH TIP Polenta thickens quickly on cooling, so make sure you serve as soon as it’s ready!
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
