Disclaimer: Lisa and I are consulting dietitians for Lean on Lamb, the Tri-Lamb Group
I’d like to think that my palate has evolved over the years, and it has in some ways.
I used to detest olives and currently, I’m having olive tapenade with my morning eggs almost daily, my frozen yogurt obsession has declined a bit since college (thank goodness!), and I’m definitely using herbs and spices in my home cooking now more than ever before.
But, in all reality, I’ve always been a pretty healthy eater.
I was never the kid that refused to eat my veggies – in fact, I’ve always really liked them. Focusing on plant foods at the center of my plate has been my go-to eating instinct from the beginning. Yet, incorporating lean meats and fish on my plate from time to time sits well with me, too.
And with Easter coming up and lamb’s ability to transform an average meal into a really special one, this is a recipe I wanted to share. It looks elegant when served and tastes like a dish worthy for a holiday.
Cauliflower has always been my favorite vegetable and it’s been fun to see this humble veggie take a role as one 2015’s “it” foods. Pair cauliflower with polenta, grilled lamb and additional veggies, and you have yourself a very special, balanced meal. And to set your mind at ease, cooking lamb is just as simple as cooking other meats. Click here for some helpful info.
Grilled Lamb with Roasted Cauliflower Polenta
Impress your family and friends on Easter weekend with this simple-to-make, yet impressive-to-serve recipe. Serve with additional roasted veggies, such as a asparagus, to show-off springtime flavor.
8 oz. boneless leg of lamb
1 teaspoon olive oil
salt and pepper
1 ½ cups chopped cauliflower
2 teaspoon olive oil
¼ teaspoon black pepper
¼ cup polenta
1 cup chicken stock
1. Heat oven to 400 degrees, and roast cauliflower with half the olive oil and black pepper for about 20 minutes until tender.
2. Add cauliflower to food processor and blend until smooth.
3. Bring chicken stock to boil in small saucepan; add pureed cauliflower and polenta and whisk over low heat for about 5 minutes until thick.
4. Pour polenta into parchment lined loaf pan and allow to cool until firm.
5. Brush lamb with olive oil and season with salt and pepper.
6. On a hot grill or grill pan, cook lamb until desired level of doneness*. Allow to rest before slicing into 8 slices.
7. Cut polenta into 4 equal pieces, brush with remaining olive oil, and grill for 1 minute each side until warmed through.
8. Add polenta to plate and top with slices of lamb.
*About 4 minutes each side for medium, depending on thickness.
(Picture served with Mint Chimichurri and Roasted Asparagus)