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Lamb with salsa verde and polenta wedges

You'll need to raid the herb garden for this simple, zesty dinner. A recipe from the Good Food collection.


Murdoch Recipe Article Lead - narrow

Salsa verde

2 large handfuls parsley
2 very large handfuls basil
2 large handfuls mint
30g dill
2 tablespoons capers
1–2 garlic cloves
1 tablespoon caster (superfine) sugar
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1 slice white bread
2–3 anchovy fillets
80ml olive oil

Polenta wedges with lamb

500ml chicken stock
150g polenta (about 1 cup)
50g butter
125ml pouring (whipping) cream
12 lamb cutlets, trimmed


1. To make the salsa verde, chop the herbs, capers, garlic, sugar, lemon zest, juice, bread and anchovies in a food processor. With the motor running, add the oil in a thin stream and blend until smooth.

2. To make the polenta, heat the stock until boiling. Add the polenta, stirring over low heat for 20 minutes until it leaves the side of the pan. Stir in the butter and cream and season. Grease a deep 23 cm (9 inch) round cake tin, spoon in the polenta and smooth the top. Set in the fridge for 20 minutes.

3. Turn out the polenta, cut into wedges and brush with melted butter. Cook on a hot, lightly oiled barbecue grill plate or flat plate for 2–3 minutes each side, or until brown.

4. Cook the lamb for 2 minutes on each side, or until cooked through but still just pink inside. Serve with salsa and wedges.

Main ingredient:
Lamb, Fresh herbs, Cream/Milk
Main-course, Dinner
Midweek dinner, Barbecue, Dinner Party

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