ingredients
makes 24
3 cups chicken stock
3/4 cup instant polenta
2 tablespoons grated Parmesan
2 lamb fillets
5/8 cup oil, for frying
1/4 small cucumber, thinly sliced
3 tablespoons natural yoghurt
method
1. Lightly grease a 8 x 12 inch shallow tray. Pour the stock into a saucepan and bring to the boil. Add the polenta and stir over medium heat for 5 minutes, or until thick. Remove from the heat. Stir in the Parmesan and salt and pepper, to taste. Spread into the tray; cool.
2. When cool, cut the polenta into rounds with a 1 1/2 inch cutter. Trim the lamb of any excess fat and sinew.
3. Heat a little oil in a skillet, add the lamb and cook until brown all over and cooked as desired, about 3 minutes each side for medium. Remove the lamb fillets from the pan and wipe the pan clean. Add more oil to the pan and fry the polenta rounds until lightly browned on both sides. Remove from the pan.
4. Cut the cucumber slices into quarters. Thinly slice the lamb and place on top of the polenta. Top with yoghurt and a piece of cucumber.
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more information
For extra flavour, the lamb can be rolled in cracked black peppercorns prior to cooking.
