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For the sauce

For the polenta

For the lamb

  • Loin of lamb 400 g
  • Rapeseed oil 20 ml
  1. For the sauce

    • Bring the water to the boil then whisk in the Chicken Jelly bouillon.
    • Sweat the shallots, garlic and rosemary for 3-4 min. then add the wine and reduce by half.
    • Pour in the chicken bouillon and reduce by half again then strain in to a clean pan and add the olives, capers, diced tomatoes and chopped parsley then cover and keep warm.
  2. For the polenta

    • Bring the water to the boil then whisk in the Chicken Jelly bouillon.
    • Add the milk to the bouillon then whisk in the polenta until thicken then beat in the meadowland professional.
  3. For the lamb

    • Seal the lamb on all sides then place into the oven and cook for 3-4 min. then remove and allow to rest.

  4. To serve

    • Place a spoonful of polenta into a serving bowl then slice the lamb and sit on top then spoon over the sauce.
    • Garnish with the parsley and sautéed kale.

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