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)
Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
Cal/Serv:
802
Ingredients
1/2 Tbsp. olive oil
2 lamb leg steaks (about 150g each), see intro
FOR THE CREAMY SPINACH POLENTA
25 g butter
150 g baby spinach
650 ml hot vegetable stock
125 g quick cook/instant polenta
50 ml double cream
75 g 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!
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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
