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Categories:
olive oil spray red wine balsamic vinegar honey clove garlic thyme water milk instant polenta cream cheese Parmesan cheese salt vegetables thyme
Viewed: 31 - Published at: 3 years agoIngredients
- 500-600 g lamb backstraps
- Olive oil spray
- 1/2 cup red wine
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- 1 clove garlic, crushed
- 2 sprigs of thyme or rosemary
- 2 cups water
- 1 1/2 cups milk
- 1 cup instant polenta
- 125 g PHILADELPHIA Light Cream Cheese
- 1/4 cup grated Parmesan cheese
- salt and pepper, to taste
- Chargrilled vegetables, to serve Target 2 lb For $3.00 thru 02/06
- Sprigs of thyme, for garnish
Method
- SPRAY the lamb with oil and chargrill for 3 minutes each side.
- Wrap in foil and keep warm.
- COMBINE the wine, vinegar, honey, garlic and thyme in a saucepan, bring to the boil, then simmer 5 minutes or until slightly thickened and a little syrupy.
- Keep warm.
- BRING the water and milk to the boil in a mediumlarge saucepan.
- Reduce heat and whisk in the polenta.
- Continue to whisk for 45 minutes or until the mixture comes away from the sides of the saucepan.
- Remove from heat and whisk in PHILLY, Parmesan and seasonings.
- DIVIDE polenta between serving plates, top with chargrilled vegetables and slices of lamb.
- Drizzle with the sauce and garnish with thyme sprigs.
- Serve immediately.
