Marinated Lamb Fillets on Creamy Polenta
12 lamb fillets, trimmed
1/4 cup oregano leaves
2 tablespoons olive oil
1 clove garlic, sliced
freshly ground black pepper to taste
1/2 cup red currant jelly
1/4 cup water
1 litre chicken stock
1 cup polenta
1/2 cup grated parmesan cheese
2 tablespoons sour cream
seasonings to taste
1. Place lamb fillets into a bowl. Toss with combined oregano, olive oil, garlic and black pepper. Refrigerate for 10 minutes.
2. Prepare Polenta: Heat chicken stock in a saucepan until boiling. Gradually pour in polenta. Stir until simmering. Cook, stirring constantly, for 10 minutes or until mixture is thick. Blend in cheese, sour cream and seasonings.
3. Heat a frying pan over medium heat. Spray with olive oil. Fry lamb, turning occasionally, for 5 to 10 minutes or until tender and cooked to taste.
4. Add red currant jelly and water to pan. Stir to combine. Simmer for a further 3 minutes. Serve immediately with creamy polenta and vegetables of choice.
Use lamb back strap if preferred.