Marinated Lamb Fillets With Creamy Polenta

• 8 None lamb fillets, trimmed
• 3 tbsp fresh oregano leaves
• 2 tbsp olive oil
• 1 clove garlic, minced
• 4 cups vegetable stock
• 5 oz polenta
• 1/3 cup grated Parmesan cheese
• 2 tbsp sour cream
• 2/3 cup red currant jelly
• None None wilted spinach and pan-fried tomatoes, to serve

1. Place lamb fillets in a bowl with oregano, oil and garlic. Season to taste then chill for 10 mins.
2. Meanwhile, bring stock to a boil. Gradually whisk in polenta. Cook, stirring, for 10 mins. Add Parmesan and sour cream. Season. Keep warm.
3. Heat a large, oiled frying pan over high heat. Cook lamb for 2-3 mins per side, or until cooked to your liking. Remove from pan and let rest, covered, for 5 mins.
4. Add jelly and 1/4 cup water to pan. Simmer for 4-5 mins, until thickened slightly.
5. Arrange polenta, spinach and tomatoes on serving plates. Top with lamb and drizzle with red currant sauce. Serve immediately.

lamb, oregano, olive oil, clove garlic, vegetable stock, polenta, parmesan cheese, sour cream, red currant, tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/32377 (may not work)