Lamb Casserole with Polenta
- Preparation time:
- 15 mins
- Cooking time:
- 20 mins
- Serves:
- 4
Our easiest recipe yet for a favourite winter casserole.
2 tblsps olive oil
1 large onion,chopped
250g button mushrooms, halved
400g can whole tomatoes, crushed
2 tblsps gluten-free tomato paste
½ cup red wine
½ cup water
1 litre gluten-free chicken stock
1½ cups instant polenta
½ cup thickened cream
¼ cup chopped fresh parsley
Ingredients
1kg lamb leg chops, halved2 tblsps olive oil
1 large onion,chopped
250g button mushrooms, halved
400g can whole tomatoes, crushed
2 tblsps gluten-free tomato paste
½ cup red wine
½ cup water
1 litre gluten-free chicken stock
1½ cups instant polenta
½ cup thickened cream
¼ cup chopped fresh parsley
Method
1 Cook lamb in half the oil in a deep, large frying pan for 2 minutes on each side. Remove. Add remaining oil, onion and mushrooms to pan. Cook, stirring, for 5 minutes.
2 Stir in tomatoes, tomato paste, red wine and water. Bring to boil. Return lamb. Simmer, uncovered, for 12 minutes, or until reduced and thickened. Season with salt and pepper.
3 Boil stock in a large saucepan. Reduce heat to low. Gradually add polenta. Cook, stirring, for 3 to 4 minutes until thick and smooth. Stir through cream.
4 Divide polenta among plates. Top with lamb casserole. Sprinkle with fresh parsley.- Source:
- New Idea
- Author:
- Stylist:
- Anna Phillips
- Photographer:
- Stuart Scott
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