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

Roughly chop mint, zest the lemon and peel 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 to create a rough paste. Season to taste with salt and pepper.

Tip! Use extra virgin olive oil if you have it.

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.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

In the meantime, add 2.5 cups water and the stock concentrate to a large pot over high heat and bring to boil (for polenta in step 4). Chop broccoli into florets. Heat oil in a pan over a medium heat. Add tomatoes and broccoli, cook for about 4 minutes, until tomatoes have blistered, moving the pan occasionally. Set aside and cover to keep warm.

Remove pot of boiling water from heat and slowly pour in the polenta while stirring constantly for 1 minute. 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.

Tip! We used a whisk to really get all the lumps out of the polenta. Add more butter if you prefer a creamy polenta.

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

Roughly chop mint, zest the lemon and peel 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 to create a rough paste. Season to taste with salt and pepper.

Tip! Use extra virgin olive oil if you have it.

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.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

In the meantime, add 2.5 cups water and the stock concentrate to a large pot over high heat and bring to boil (for polenta in step 4). Chop broccoli into florets. Heat oil in a pan over a medium heat. Add tomatoes and broccoli, cook for about 4 minutes, until tomatoes have blistered, moving the pan occasionally. Set aside and cover to keep warm.

Remove pot of boiling water from heat and slowly pour in the polenta while stirring constantly for 1 minute. 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.

Tip! We used a whisk to really get all the lumps out of the polenta. Add more butter if you prefer a creamy polenta.

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