Spring Lamb with Creamy 1 Minute Polenta, Mint Gremolata & Broccolini

Prepare Gremolata:

Roughly chop mint, zest the lemon and crush the garlic clove; smashing it with the side of your knife until it resembles a paste. Combine ingredients in a small bowl. Stir in enough olive oil (extra virgin if you have it) to create a rough paste. Season to taste with salt and pepper.

Cook Lamb:

Season lamb with salt and pepper. Add oil to pan (enough to cover base) over medium heat. Add lamb, cook for 4-5 minutes on each side, or to your liking. Remove from pan and rest, loosely cover with foil.

Cook Vegetables:

In the meantime, add 450 mL water and stock concentrate to a large pot over high heat and bring to the boil (for cooking polenta in step 4). Heat oil in a pan over a medium heat. Add tomatoes and broccolini, cook for about 4 minutes (until tomatoes have blistered and broccolini has coloured slightly), moving the pan occasionally. Set aside, covering to keep warm.

Cook Polenta:

Remove pot of boiling water from heat and slowly pour the polenta while stirring constantly for 1 minute. (Tip: we used a whisk to really get all the lumps out). Once the polenta starts coming away from the sides of the pot, add butter and mix for another 10 seconds. Check seasoning and season to taste with salt and pepper.

You Plate It:

Slice lamb as desired. Serve polenta topped with lamb, tomatoes and broccolini. Sprinkle liberally with gremolata. Season to taste. Enjoy!