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Lamb and Polenta Bites

Servings: 15



  • ½ c/80g polenta
  • 2 c/475ml water
  • 1 tbs/15g butter omit for dairy free
  • ½ tsp salt
  • ½ tsp pepper:


  • 1 tbs/15ml olive oil
  • ¾ lb/340g lamb leg steak
  • 3 tbs/20g coffee beans
  • 1 tsp/3g smoked paprika
  • 1 tsp/3g ground all spice
  • ½ tsp ground pepper
  • ¼ tsp salt
  • 1 c/240ml red wine
  • 1 small spring onion or green onion


Make polenta:

  • Cook on medium low for 5 minutes. Reduce to low. Stir frequently for 15-20 minutes until thick and gloopy.
  • Pour out on to a baking sheet lined with nonstick mat or parchment. Smooth to ½”. Put in fridge to set.

Make lamb:

  • Mix paprika, all spice, salt, and pepper together. Season each side of the lamb.
  • Heat oil in a pan on high. Sear each side of the seasoned lamb for 30 seconds.
  • Reduce heat to low, add wine and coffee beans. Cover and cook for approximately 2 hours or until able to pull apart with a fork.
  • Remove the polenta from the fridge. Use a biscuit cutter to cut 2-2 ½” circles (as many as possible). Set aside.
  • Thinly slice onion in rounds or semi-circles (if it’s a larger spring onion).
  • Once lamb is done, remove coffee beans as much as possible. Use two forks to shred lamb.
  • Top each polenta disc with about a tbs of lamb and a sprinkle of onion.