- 2 (about 560g) lamb eye of loin (backstrap), halved crossways
- 8 (about 40g) semi-dried tomatoes
- 20g baby spinach leaves
- Olive oil, to brush
- 200g green beans, topped
- 60ml (1/4 cup) Massel chicken style liquid stock
- 1 tablespoon balsamic vinegar
- 1Use a small sharp knife to cut each lamb loin in half lengthways (do not cut all the way through). Open the lamb loin to sit flat. Place 2 tomatoes and some spinach leaves along the centre of each loin. Roll up firmly to enclose filling. Use unwaxed white kitchen string to tie at 2cm intervals to secure.
- 2Brush the lamb lightly with oil. Heat a large non-stick frying pan over medium-high heat. Add lamb and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 minutes to rest.
- 3Meanwhile, cook beans in a saucepan of salted boiling water for 2 minutes or until bright green and tender crisp. Drain.
- 4Add the stock and vinegar to the frying pan used to cook the lamb. Place over medium heat and cook, stirring, for 1 minute or until sauce thickens slightly. Remove the string from the lamb and cut each piece in half crossways. Spoon the polenta among serving plates. Top with lamb and beans, and drizzle with balsamic sauce. Serve immediately.