Chargrilled lamb with Philadelphia Polenta
  • 5 min Prep time
  • 35 min Total time


1 Step

Use a little oil from the chargrill vegetables jar to drizzle over the lamb and season. In a hot a griddle pan (or under a very hot grill) chargrill the lamb on all sides then keep warm under foil.

2 Step

Combine the wine, vinegar, honey, garlic and thyme in a small pan and ring to the boil then simmer for 5 mins until thickened slightly. Cook the polenta according to the pack instructions then stir in the Philadelphia and parmesan and season to taste.

3 Step

Divide the polenta between the serving plates, top with chargrilled vegetables and slices of lamb the drizzle with the sauce.

Nutritional Information
Typical values Per Serving
Energy 2696.8 kj
Energy 644.0 kcal
Fat 18.0 g
Carb 76.9 g
Protein 38.7 g
Saturated fat 8.3 g
Salt 1.3 g
Dietary fibre 5.6 g
Sugars 21.4 g
  • 500 g lamb loin piece
  • 125 ml red wine (or Lamb stock if you prefer)
  • 4 tbsp balsamic vinegar
  • 4 tbsp honey
  • 1 clove garlic crushed
  • 2 sprigs thyme
  • 1 jar, chargrilled vegetables
  • 300 g instant polenta
  • 120 g Philadelphia Light
  • 30 g grated Parmesan cheese
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