Name: Fillet of Lamb with Grilled Polenta
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: a little groundnut oil; lamb bones from the best ends, trimmed of all fat, chopped and roasted until brown; 1 onion, diced; 1 carrot, diced; 2 sticks celery, diced; a sprig of fresh rosemary; 2 tbls balsamic vinegar; a little vegetable oil; 1 tbls brown sugar; 1 pair best ends of lamb, chined and the eye of the meat removed; salt and pepper; 2 sprigs of fresh thyme; ½ bottle red wine; 225 g (8 oz) polenta; 15 g (½ oz) unsalted butter; 1 onion, sliced into rings; 2 cabbage leaves or the heart of a small Savoy, sliced; 1 clove garlic; 300 ml (½ pt) tomato passato; 2 tsp potato flour

Preparation info

Serves
4

Difficulty
Medium

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

salt and pepper
1 pair best ends of lamb, chined and the eye of the meat removed
a little groundnut oil

Method

To make the sauce, place the browned, chopped lamb bones in a wide, shallow pan, add the vegetables and saute in a little oil until the vegetables are browned. Add the sugar and balsamic vinegar and cook until the vegetables are caramelized. Add the red wine and cook until nearly evaporated, then add enough water to cover the bones. Bring to the boil, turn down to a simmer and skim. Cook for 1½

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Fillet of Lamb with Grilled Polenta

Ingredients

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