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How to make Lamb bake with polenta

Yield = 4
Prep time: 0:10
Cook time: 0:40
Total time: 0:50

Ingredients

  • 4 cups Massel salt reduced chicken style liquid stock
  • 1 1/4 cups instant polenta
  • 8 lamb loin chops
  • 2 x 400g cans chopped tomatoes
  • 80g pitted kalamata olives
  • 1 teaspoon dried oregano
  • 200g fetta

Method

  • Step 1 Place stock and 2 cups of cold water in a large saucepan. Bring to the boil over high heat. Gradually add polenta in a thin stream, whisking with a balloon whisk until well combined. Reduce heat to medium-low. Cook, stirring often, for 20 minutes or until grains are soft.
  • Step 2 Meanwhile, preheat oven to 200°C. Heat a large, non-stick frying pan over medium-high heat. Add lamb. Cook for 1 to 2 minutes on each side or until browned. Remove to a large baking dish.
  • Step 3 Spoon the tomatoes and olives over the lamb. Sprinkle with oregano. Season with pepper. Crumble the feta over the top. Bake for 15 minutes or until meat is cooked to your liking and sauce thickens.
  • Step 4 Spoon polenta onto serving plates. Top with lamb and spoon over sauce. Serve.