Lamb rumps with rosemary and parmesan polenta

30 minutes + marinating.
Serves 4 "EASY"

olive oil
rosemary 4 sprigs
thyme 8 sprigs
bay leaves 2, finely sliced
garlic 8 cloves, bashed
lamb rumps 4
butter lOg
POLENTA
white chicken stock 600m1
rosemary chopped to make 1/2 tbsp
polenta 200g
butter 25g, plus extra for the spring onions
spring onions 6, thinly sliced
parmesan 50g, grated
lemon 1, juiced
crème fraiche 1 heaped tbsp

1. Mix the olive oil, herbs and garlic, pour over the lamb, then leave to marinate for a day in the fridge. Take out of the fridge an hour before cooking to come up to room temperature. This helps them cook evenly.
2. To make the polenta, put the stock, rosemary and 1/2 tsp salt in a pan and bring to a simmer Slowly whisk in the polenta until it starts to thicken, then whisk in the butter. Check the seasoning, cover with greaseproof paper and cook over a low heat for about 15 minutes. If it gets too thick, add a ktle stock.
3. Meanwhile, heat the oven to 160C/fan 140C/gas 3. Add a little olive oil to a pan on medium heat. Season the lamb, then add to the pan and colour all over. Add the butter after 4-5 minutes. Once sealed and brown, put the pan in the oven or transfer to a tin, then cook for 8-10 minutes for medium rare. They might take more or less time depending on the size so keep checking. Leave to rest for 2 minutes, then slice thinly.
4. While the lamb is resting, place a small pan on a low heat and add a little butter Add the spring onions, season and cook for 2 minutes. Add to the polenta, then stir in the parmesan, lemon juice and crème fraiche. Check the seasoning and serve with the lamb.

• PER SERVING
778 kcals, protein 59.4g, carbs 404g, fat 43.3g sat fat 20.6g, fibre 2.2g, salt 1.06g.

Source:Lamb rumps with rosemary and parmesan polenta
Lamb rumps with rosemary and parmesan polenta