Method

• Mix together oregano, garlic, red wine and olive oil. Marinate lamb and set aside in the fridge for at least 2 hours.
• To make the Polenta - Bring stock to the boil and gradually pour in the polenta, stirring constantly.  When it becomes soft and smooth add the feta and cream. Cook for a further 5 minutes on a low heat. When the mixture comes away from the edge of the saucepan and air bubbles form, remove from heat. Season with salt & pepper and keep warm.
• Sauté the green beans, season with salt & pepper and set aside
• Remove lamb from fridge and char grill on a BBQ or pan fry for your desired temperature and rest. Tip: Lamb is best at “medium”, to achieve this, cook the cutlets on each side for around 3-5 minutes on a high heat.
• To make butter sauce – Sauté garlic, rosemary & butter in a pan until the butte starts to foam & turn nut brown in colour. Remove from heat.

To Serve

• Place polenta on the centre of the plate and top with green beans
• Arrange lamb with points up around the polenta
• Drizzle with butter sauce and serve

Recipe by Saganaki Greek Cuisine & Grill
Photo by 3008 Docklands Magazine