1 kg lamb leg chops halved
2 tblsps olive oil
1 large onion chopped
250 g button mushrooms halved
400 g can whole tomatoes crushed
2 tblsps gluten-free tomato paste
½ cup red wine
½ cup water
1 litre gluten-free chicken stock
1.5 cup instant polenta
½ cup thickened cream
¼ cup chopped fresh parsley
- Cook lamb in half the oil in a deep, large frying pan for 2 minutes on each side. Remove. Add remaining oil, onion and mushrooms to pan. Cook, stirring, for 5 minutes.
- Stir in tomatoes, tomato paste, red wine and water. Bring to boil. Return lamb. Simmer, uncovered, for 12 minutes, or until reduced and thickened. Season with salt and pepper.
- Boil stock in a large saucepan. Reduce heat to low. Gradually add polenta. Cook, stirring, for 3 to 4 minutes until thick and smooth. Stir through cream.
- Divide polenta among plates. Top with lamb casserole. Sprinkle with fresh parsley.