Ingredients
500-600 g lamb backstraps
Olive oil spray
1/2 cup red wine
1/4 cup balsamic vinegar
1/4 cup honey
1 clove garlic, crushed
2 sprigs of thyme or rosemary
2 cups water
1 1/2 cups milk
1 cup instant polenta
125 g PHILADELPHIA Light Cream Cheese
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Chargrilled vegetables, to serve
Sprigs of thyme, for garnish
Description
Chargrilled Lamb With Cream Cheese Polenta
Kraft Canada
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter