You can turn any ordinary vegetable into a fancy, flavourful highlight on the plate with this fondant technique. Cooked in butter, the carrot & onion medley is elevated to caramelised perfection. Paired with browned lamb rump and a generous portion of creamy, cheese polenta. Served with drizzles of a rich onion & beef stock, a squeeze of lemon juice for that zesty touch and fresh parsley.
Hearty Lamb, Polenta & Onion Dinner
Hearty Lamb, Polenta & Onion Dinner
with Italian-style hard cheese
Hands on Time: 30 - 50 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Carrot
- Creme Fraiche
- Free-range Lamb Rump
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Lemon Juice
- Onion/s
- Onions
- Polenta
- Stock Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
FONDANT VEG
Boil the kettle. Place a pan (with a lid) over medium heat, with enough oil to cover the base, and a knob of butter. When hot, add the onion, and the Carrot in a single layer. Once the butter is foaming, reduce the heat and pop on the lid. Braise until soft and caramelised, 20-25 minutes (shifting occasionally).
LIPSMACKING LAMB
When the onion has reached the halfway mark, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb, fat-side down, until crispy, 3-5 minutes. Flip the lamb onto its side and sear until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
PERFECT Polenta
Bring a pot with 350ml [700ml]|#7DA0D7 of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the crème fraîche, the hard cheese and some seasoning. Loosen with a splash of warm water if necessary.
TAKE STOCK
Dilute the stock mix with 50ml [100ml]|#7DA0D7 of boiling water. Return the pan to medium heat. Fry the garlic until fragrant, 1-2 minutes. Add the diluted stock and simmer until thickened, 2-3 minutes.
A BEAUTIFUL PLATE
Dish up the creamy Polenta, side with the seared lamb, and drizzle over the stock. Side with the caramelised veg. Drizzle over the lemon juice, and garnish with the parsley.
FONDANT VEG
Boil the kettle. Place a pan (with a lid) over medium heat, with enough oil to cover the base, and a knob of butter. When hot, add the onion, and the Carrot in a single layer. Once the butter is foaming, reduce the heat and pop on the lid. Braise until soft and caramelised, 20-25 minutes (shifting occasionally).
LIPSMACKING LAMB
When the onion has reached the halfway mark, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb, fat-side down, until crispy, 3-5 minutes. Flip the lamb onto its side and sear until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
PERFECT Polenta
Bring a pot with 350ml [700ml]|#7DA0D7 of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the crème fraîche, the hard cheese and some seasoning. Loosen with a splash of warm water if necessary.
TAKE STOCK
Dilute the stock mix with 50ml [100ml]|#7DA0D7 of boiling water. Return the pan to medium heat. Fry the garlic until fragrant, 1-2 minutes. Add the diluted stock and simmer until thickened, 2-3 minutes.
A BEAUTIFUL PLATE
Dish up the creamy Polenta, side with the seared lamb, and drizzle over the stock. Side with the caramelised veg. Drizzle over the lemon juice, and garnish with the parsley.
FONDANT VEG
Boil the kettle. Place a pan (with a lid) over medium heat, with enough oil to cover the base, and a knob of butter. When hot, add the onion, and the Carrot in a single layer. Once the butter is foaming, reduce the heat and pop on the lid. Braise until soft and caramelised, 25-30 minutes (shifting occasionally).
LIPSMACKING LAMB
When the onion has reached the halfway mark, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb, fat-side down, until crispy, 3-5 minutes. Flip the lamb onto its side and sear until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
PERFECT Polenta
Bring a pot with 1L [1.4L]|#7DA0D7 of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the crème fraîche, the hard cheese and some seasoning. Loosen with a splash of warm water if necessary.
TAKE STOCK
Dilute the stock mix with 150ml [200ml]|#7DA0D7 of boiling water. Return the pan to medium heat. Fry the garlic until fragrant, 1-2 minutes. Add the diluted stock and simmer until thickened, 4-5 minutes.
A BEAUTIFUL PLATE
Dish up the creamy Polenta, side with the seared lamb, and drizzle over the stock. Side with the caramelised veg. Drizzle over the lemon juice, and garnish with the parsley.
FONDANT VEG
Boil the kettle. Place a pan (with a lid) over medium heat, with enough oil to cover the base, and a knob of butter. When hot, add the onion, and the Carrot in a single layer. Once the butter is foaming, reduce the heat and pop on the lid. Braise until soft and caramelised, 25-30 minutes (shifting occasionally).
LIPSMACKING LAMB
When the onion has reached the halfway mark, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb, fat-side down, until crispy, 3-5 minutes. Flip the lamb onto its side and sear until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 3-5 minutes before slicing and seasoning.
PERFECT Polenta
Bring a pot with 1L [1.4L]|#7DA0D7 of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the crème fraîche, the hard cheese and some seasoning. Loosen with a splash of warm water if necessary.
TAKE STOCK
Dilute the stock mix with 150ml [200ml]|#7DA0D7 of boiling water. Return the pan to medium heat. Fry the garlic until fragrant, 1-2 minutes. Add the diluted stock and simmer until thickened, 4-5 minutes.
A BEAUTIFUL PLATE
Dish up the creamy Polenta, side with the seared lamb, and drizzle over the stock. Side with the caramelised veg. Drizzle over the lemon juice, and garnish with the parsley.
Frequently Asked Questions
What is the preparation time for Hearty Lamb, Polenta & Onion Dinner?
The preparation time for Hearty Lamb, Polenta & Onion Dinner with Italian-style hard cheese is between 30 and 50 minutes.
What is the total time required to make Hearty Lamb, Polenta & Onion Dinner with Italian-style hard cheese?
The total time required to make Hearty Lamb, Polenta & Onion Dinner with Italian-style hard cheese is between 45 and 65 minutes.
How many servings does Hearty Lamb, Polenta & Onion Dinner provide?
4 servings
What are the main ingredients in Hearty Lamb, Polenta & Onion Dinner?
Carrot, Creme Fraiche, Free-range Lamb Rump, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Lemon Juice, Onion/s, Onions, Polenta, Stock Mix
What is the nutritional information of Hearty Lamb, Polenta & Onion Dinner?
Calories: 909, Carbs: 80 grams, Fat: grams, Protein: 38.5 grams, Sugar: 14.2 grams, Salt: 265 grams
How do I prepare Hearty Lamb, Polenta & Onion Dinner?
A BEAUTIFUL PLATE: Dish up the creamy polenta, side with the seared lamb, and drizzle over the stock. Side with the caramelised veg. Drizzle over the lemon juice, and garnish with the parsley. TAKE STOCK: Dilute the stock mix with 50ml [100ml]|#7DA0D7 of boiling water. Return the pan to medium heat. Fry the garlic until fragrant, 1-2 minutes. Add the diluted stock and simmer until thickened, 2-3 minutes. PERFECT POLENTA: Bring a pot with 350ml [700ml]|#7DA0D7 of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat and stir through a knob of butter, the crème fraîche, the hard cheese and some seasoning. Loosen with a splash of warm water if necessary. LIPSMACKING LAMB: When the onion has reached the halfway mark, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb, fat-side down, until crispy, 3-5 minutes. Flip the lamb onto its side and sear until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and rest for 3-5 minutes before slicing and seasoning. FONDANT VEG: Boil the kettle. Place a pan (with a lid) over medium heat, with enough oil to cover the base, and a knob of butter. When hot, add the onion, and the carrot in a single layer. Once the butter is foaming, reduce the heat and pop on the lid. Braise until soft and caramelised, 20-25 minutes (shifting occasionally).
What should be prepared from my kitchen to make Hearty Lamb, Polenta & Onion Dinner?
Carrot, Creme Fraiche, Free-range Lamb Rump, Fresh Parsley, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Lemon Juice, Onion/s, Onions, Polenta, Stock Mix
How many calories does Hearty Lamb, Polenta & Onion Dinner have?
909 calories
How much fat content does Hearty Lamb, Polenta & Onion Dinner have?
grams
Woolies Products in this dish
