Description

Lamb steak is tender and delicious, as long as it’s cooked to rare or medium-rare, just 2 minutes per side and a few more seconds on the edges. Lamb steak is a nutritious, delicious, and quick alternative to cooking a whole leg of lamb.

Additional information

Lamb steaks with garlic, basil and spinach polenta

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 medium heat for 2 minutes. Add spinach and most of 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 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.

Source: deliciousmagazine.co.uk