Saute Of Lamb Express Polenta

1. 1

   Heat olive oil in a skillet, saute the lamb until browned on all sides. Set aside.

2. 2

   Saute thinly sliced onion.

3. 3

   Add the pine nuts.

4. 4

   Allow the pine nuts to sweat for 4 minutes on low heat.

5. 5

   In a skillet, saute the zucchini over high heat for 5 minutes.

6. 6

   Add the cherry tomatoes.

7. 7

   Add the Ras el hanout, stir.

8. 8

   Deglaze with the white wine.

9. 9

   Optionally, add 1/2 glass of water to get a little more juice.

10. 10

    Add salt and pepper.

11. 11

    Bring to boil, add the meat, and simmer for 5 minutes over low heat.

12. 12

    Add a few coriander leaves.

13. 13

    Prepare the polenta according to package instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.