Marinated Lamb Fillets With Creamy Polenta - cooking recipe

Ingredients

8 None lamb fillets, trimmed
3 tbsp fresh oregano leaves
2 tbsp olive oil
1 clove garlic, minced
4 cups vegetable stock
5 oz polenta
1/3 cup grated Parmesan cheese
2 tbsp sour cream
2/3 cup red currant jelly
None None wilted spinach and pan-fried tomatoes, to serve

Preparation

Place lamb fillets in a bowl with oregano, oil and garlic. Season to taste then chill for 10 mins.
Meanwhile, bring stock to a boil. Gradually whisk in polenta. Cook, stirring, for 10 mins. Add Parmesan and sour cream. Season. Keep warm.
Heat a large, oiled frying pan over high heat. Cook lamb for 2-3 mins per side, or until cooked to your liking. Remove from pan and let rest, covered, for 5 mins.
Add jelly and 1/4 cup water to pan. Simmer for 4-5 mins, until thickened slightly.
Arrange polenta, spinach and tomatoes on serving plates. Top with lamb and drizzle with red currant sauce. Serve immediately.