Ingredients
- 4 lamb leg steaks
- 1 clove garlic, cut in half
- 8 sprigs of fresh rosemary
- 150 g (5 oz) polenta
- 2 red capsicums, quartered and seeds removed
- 1 tablespoon balsamic vinegar
- rocket leaves, to serve
Method
1. Rub the lamb with the garlic and place 2 sprigs of rosemary on each steak. Cover and refrigerate until required.
2. Add a teaspoon of salt to 750 ml (24 fl oz) water and bring to the boil. Add the polenta in a fine stream, stirring constantly so that no lumps form. Continue stirring for 20 minutes. Turn the heat to very low, cover the pan and cook for 10 minutes, stirring several times.
3. Oil a 20 cm (8 inch) square cake tin, pour in the polenta and leave for up to 2 hours until cool. Cut into 4 squares.
4. Place the capsicum quarters under a preheated grill and cook until the skins begin to blacken and blister. Cool under a tea towel or in a plastic bag for 15 minutes, then peel, retaining any juices. Slice the flesh and mix gently with any juices and the vinegar. Refrigerate until needed.
5. Chargrill the polenta, then remove the rosemary and chargrill the lamb for 2–3 minutes on each side. Serve the polenta on a bed of rocket. Top with the lamb and capsicum.
