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Lamb steak with braised chicory, polenta and balsamic roasted cherry tomatoes Recipe

Method
  • 1

    Preheat the oven to 200'C.

  • 2

    For the endive: Slice the endive into 2 cm thick pieces. Separate all of the leaves. Pick the leaves from the thyme and parsley and chop.

  • 3

    Heat a frying pan until hot and add the sunflower oil. Cook the endive in the pan until nicely caramelised. Season with salt, add the thyme and cook for a further minute. Add the sugar and allow to caramelise. Add the chicken stock and the butter and cook until the endive is soft. Check the seasoning and finish with the chopped parsley.

  • 4

    For the polenta: Grate the parmesan.

  • 5

    Bring the milk to the boil in a saucepan. Stir in the polenta and reduce the heat. Cook for 3 minutes and then add the butter, parmesan and seasoning. Keep warm and if necessary add more milk to keep the polenta soft.

  • 6

    For the tomatoes: Mix together the olive oil, balsamic vinegar and seasoning in a bowl. Place the tomatoes in a baking tray and drizzle the dressing over the tomatoes. Cook in the oven for 5 minutes until the skins start to burst.

  • 7

    For the lamb: Season the lamb with salt. Heat a frying pan until very hot and then add the oil. Cook the lamb on both sides for approximately 3 minutes. The meat should be nicely caramelised and still pink in the middle.

  • 8

    To serve: Half fill a steel serving ring with polenta then top with the endive. Slice the lamb steak in half on the angle and serve on top of the polenta and endive. Garnish with cherry tomatoes and a drizzle of reduced balsamic vinegar.

Chef's tip

«Vary the meat in this dish by using duck or beef.»

Pan-fried lamb steak served with creamy polenta, caramelised endive and cherry tomatoes roasted in balsamic vinegar.

Rate this recipe :

(20 votes)

  • Preparation  10mins
  • Cooking time  10mins
  • Rest time  0h

Ingredients for people

  • Lamb leg steak(s) : 6 whole
  • Fine salt : 6 pinch(es)
  • Olive oil : 30 ml

  • For the garnish(es)
  • Polenta : 150 g
  • Semi-skimmed milk : 450 ml
  • Unsalted butter : 50 g
  • Grated parmesan : 50 g
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn

  • For the garnish(es)
  • Endive(s) : 3 whole
  • Flat leaf parsley : 0.25 bunch
  • Sunflower oil : 15 ml
  • Fine salt : 6 pinch(es)
  • Unsalted butter : 10 g
  • Demerara sugar : 25 g
  • Chicken stock : 100 ml
  • Fresh thyme : 3 sprig

  • To serve
  • Cherry tomato(es) : 300 g
  • Maldon salt : 3 pinch(es)
  • Olive oil : 30 ml
  • Balsamic vinegar : 15 ml
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