What you need
- 500-600 g lamb backstraps
- Olive oil spray
- 1/2 cup red wine
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- 1 clove garlic, crushed
- 2 sprigs of thyme or rosemary
- 2 cups water
- 1-1/2 cups milk
- 1 cup instant polenta
- 125 g PHILADELPHIA Light Cream Cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Chargrilled vegetables, to serve
- Sprigs of thyme, for garnish
How to make it
SPRAY the lamb with oil and chargrill for 3 minutes each side. Wrap in foil and keep warm.
COMBINE the wine, vinegar, honey, garlic and thyme in a saucepan, bring to the boil, then simmer 5 minutes or until slightly thickened and a little syrupy. Keep warm.
BRING the water and milk to the boil in a medium–large saucepan. Reduce heat and whisk in the polenta. Continue to whisk for 4–5 minutes or until the mixture comes away from the sides of the saucepan. Remove from heat and whisk in PHILLY, Parmesan and seasonings.
DIVIDE polenta between serving plates, top with chargrilled vegetables and slices of lamb. Drizzle with the sauce and garnish with thyme sprigs. Serve immediately.