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Ingredients

• 4 trimmed chumps of lamb, the fat slashed
• 2 tbsp olive oil
• 2 tsp thyme, leaves only

• 50 g onions, finely chopped
• 2 clove garlic, crushed
• 6 button mushrooms, finely sliced
• 20 g butter
• 125 g instant polenta
• 500 ml boiling milk
• 50 g grated parmesan
• 1 small bunches basil, finely shredded
• 50 g pine kernels, lightly toasted
• 50 g cooked peas

• 100 g peas, fresh or frozen
• 100 g broad beans, fresh or frozen
• 1 small handfuls parsley
• 1 small handfuls mint
• 1 small handfuls coriander leaves
• 2 spring onions, finely sliced
• 85 ml white wine vinegar
• 85 ml extra virgin olive oil

Description

A Meaty Main Course Full Of The Fresh Flavours Of Spring, From Paul Heathcote

UK TV