Roast Lamb with Philly* Polenta - Everyday Delicious Kitchen

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Roast Lamb with Philly* Polenta

Roast Lamb with Philly* Polenta
Prep time
Total time
serves 4
Philly* Polenta is a great alternative to roast potatoes. Delicious and creamy!

What you need

  • 800 easy carve boneless lamb leg
  • 600g pumpkin, peeled and cut into large chunks
  • 2 cups water
  • 1-1/2 cups milk
  • 1 cup instant polenta
  • 125g block PHILADELPHIA Cream Cheese, cubed and softened
  • 2 tablespoons KRAFT* Grated Parmesan
  • 2 tablespoons finely chopped parsley
  •  Salt and pepper, to taste
  •  steamed baby carrots and asparagus, to serve
  •  gravy if desired, to serve

How to make it

Place the lamb in a baking dish and roast in a moderate oven at 180°C for 30-40 minutes (40 for 1kg leg). Add pumpkin, toss in pan juices and cook for a further 30 minutes. Remove lamb from oven, wrap in foil and rest for 10-15 minutes before thinly slicing. Return pumpkin to oven and cook a further 10-15 minutes until tender.

Bring water and milk to boil in a medium saucepan. Reduce heat to simmering and whisk in the polenta. Continue to whisk for 4-5 minutes or until the mixture comes away from the sides of the pan. Remove from heat and whisk in Philly*, Parmesan, parsley and seasonings.

Divide polenta amongst serving plates, top with lamb slices, drizzle with gravy and serve with pumpkin, carrots and asparagus.