Chargrilled Lamb with Cream Cheese Polenta Recipe

Name: Chargrilled Lamb with Cream Cheese Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 Target 2 lb For $3.00 thru 02/06; Sprigs of thyme, for garnish

Servings: persons

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 Target 2 lb For $3.00 thru 02/06
Sprigs of thyme, for garnish

1
SPRAY the lamb with oil and chargrill for 3 minutes each side.
2
Wrap in foil and keep warm.
3
COMBINE the wine, vinegar, honey, garlic and thyme in a saucepan, bring to the boil, then simmer 5 minutes or until slightly thickened and a little syrupy.
4
Keep warm.
5
BRING the water and milk to the boil in a mediumlarge saucepan.
6
Reduce heat and whisk in the polenta.
7
Continue to whisk for 45 minutes or until the mixture comes away from the sides of the saucepan.
8
Remove from heat and whisk in PHILLY, Parmesan and seasonings.
9
DIVIDE polenta between serving plates, top with chargrilled vegetables and slices of lamb.
10
Drizzle with the sauce and garnish with thyme sprigs.
11
Serve immediately.

36993

kcal

Calories

2640

Fat

Carbs

3132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 500-600 g lamb backstraps, Olive oil spray, 1/2 cup red wine, 1/4 cup balsamic vinegar, and more.

Yes, Chargrilled Lamb with Cream Cheese Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chargrilled Lamb with Cream Cheese Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions