Lamb fillets with asparagus polenta and Gorgonzola butter

Lamb fillets with asparagus polenta and Gorgonzola butter

Total: 1 hr | Active: 1 hr
Nutritional value / portion: 659 kcal
, Fat: 31 g
, Carbohydrate: 45 g
, Protein: 44 g

Ingredients

4 portions

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Polenta

1 tbsp olive oil
500 g green asparagus, lower third peeled, cut into pieces approx. 1 cm long
¼ tsp salt
1 litre vegetable bouillon
200 g coarsely ground polenta (Bramata)
25 g butter
50 g dried tomatoes in oil, cut into strips

Meat

8 lamb fillets (approx. 80 g each)
50 g butter, soft
30 g blue cheese (e.g. Gorgonzola)
½ tbsp rosemary, finely chopped
¼ tsp salt
a little pepper
a little olive oil
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How it's done

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Polenta

Heat the oil in a pan. Sauté the asparagus for approx. 2 mins., remove and set aside. Bring the stock to the boil in the same pan. Stir in the polenta, reduce the heat, simmer over a very low heat for approx. 30 mins., stirring frequently. Return the reserved asparagus to the pan and simmer for approx. 10 mins. until a thick paste has formed. Stir in the butter and tomatoes.

Meat

Remove the meat from the fridge approx. 30 mins. prior to cooking. Preheat the oven to 60°C, warm the platter and plates. Mix the butter, Gorgonzola and rosemary, season. Heat a little oil in a frying pan. Fry the meat all over for approx. 3 mins., season, cover and leave in the frying pan for approx. 3 mins. Plate up the fillets with the polenta on the warmed plates and finish with the Gorgonzola butter.

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