Ingredients
2 x 180g lamb loin steaks
1 tablespoon unsalted butter
½ cup finely chopped onions
900ml milk
150g polenta
2 tablespoons (or more) grated parmesan
1 teaspoon salt and cracked pepper
12 cherry tomatoes
Fig and apple salsa
50g dried chopped apple
50g dried chopped fig
50ml orange juice
Method
Bring the orange juice to the boil. Add the dried fruit, cook for five minutes.
Bring the milk to a simmer. Add onion and polenta, stir until the mixture starts to thicken. Keep stirring then season to taste.
When thickened to soft consistency, fold in the parmesan.
Roll lamb loins in cracked pepper and sea salt. Sear in a hot frying pan on all sides until golden brown, then place in a preheated oven at 150 degrees for 10 minutes or until cooked. Leave to rest.
Brush tomatoes with olive oil and season with salt and pepper. Place in preheated oven on 150 degrees for ten minutes or until soft.
Plate up, placing a large spoon of soft polenta on the plate. Add the lamp and cherry tomatoes to the dish and spoon the warm fig and apple salsa at the base of the lamb.
This recipe serves two. It comes from Mark Emmett, in-flight chef with Royal Jet, Abu Dhabi
[Originally published in Abu Dhabi Week vol 2 issue 13]
