Chargrilled Lamb with Philly Polenta

  • Serves 4
  • 500g Lamb Loin Piece
  • 125ml Red Wine (or Lamb Stock if you prefer)
  • 4 tbsp Balsamic Vinegar
  • 4 tbsp Honey
  • 1 Clove Garlic, crushed
  • 2 Sprigs Thyme
  • 1 jar Chargrilled Vegetables
  • 300g Instant Polenta
  • 120g Philadelphia Light
  • 30g grated Parmesan Cheese

1. Use a little oil from the chargrill vegetables jar to drizzle over the lamb and season. In a hot griddle pan (or under a very hot grill) chargrill the lamb on all sides then keep warm under foil. 2. Combine the wine, vinegar, honey, garlic and thyme in a small pan and bring to the boil, then simmer for 5 minutes until thickened slightly. Cook the polenta according to the pack instructions then stir in the Philly and parmesan and season to taste. 3. Divide the polenta between the serving plates, top with chargrilled vegetables and slice of lamb then drizzle with the sauce.