Rack of Lamb with Spring Vegetables and Herb Polenta

Heat 6 tbsp olive oil and water, add the bouillon cube and the chopped parsley. Let it boil, add the polenta with the whisk. When the mixture thickens, continue to simmer at a low temperature for about 20 minutes, stirring gently. Spread the polenta mixture on a baking tray and place it in the oven preheated to 250°C for about 5 minutes. Cool down later. Season the lamb steak with salt and pepper, grate the rosemary.

Heat butter and rosemary in a frying pan, roast meat briefly on both sides. Inside, the tender meat should still remain very slightly pink.

Cut bell bell pepper and zucchini into coarse pieces. Heat a little oil in a frying pan. Roast the peppers and zucchini, season with finely chopped rosemary, garlic, salt and a little pepper (do not roast too long and make sure that the vegetables stay crunchy).

Cut out shapes from the polenta mixture and roast them in a tiny bit of olive oil until golden brown.

Serve the lamb steaks with vegetables and roasted herb polenta.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!

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