Lamb Fillets with Asparagus Polenta and Gorgonzola Butter

Total time: 1hr
Preparation Time: 60m

For 4 servings

Nutritional Information

Contains 659 Kcal, 44g Protein, 45g Carbohydrates, 31g Fat


  • Polenta
  • 1 tbsp. olive oil
  • 500 g green asparagus, lower third peeled, cut into 1-cm-long pieces
  • 0.25 tsp. salt
  • 1 litre vegetable bouillon
  • 25 g butter
  • 200 g coarsely ground cornmeal (Polenta Bramata)
  • 50 g sun dried tomatoes in oil, cut into strips
  • Meat
  • 8 lamb fillets (approx. 80 g each)
  • 50 g butter, soft
  • 0.5 tbsp. rosemary, finely chopped
  • 0.25 tsp. salt
  • 30 g Gorgonzola cheese
  • a little pepper
  • a little olive oil

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  • Polenta

    Heat the oil in a pan. Fry the asparagus for approx. 2 mins., remove, set aside. Bring the stock to the boil in the same pan. Stir in the polenta, reduce the heat, simmer over a very low heat for approx. 30 mins., stirring frequently. Return the reserved asparagus to the pan and simmer for approx. 10 mins. until a thick paste has formed. Stir in the butter and tomatoes.
  • Meat

    Remove the meat from the fridge approx. 30 mins. prior to browning. Preheat the oven to 60°C, warm the platter and plates. Mix the butter, Gorgonzola and rosemary, season. Heat a little oil in a frying pan. Fry the meat all over for approx. 3 mins., season, cover and leave in the frying pan for about 3 mins. Plate up the fillets with the polenta on the warmed plates and finish with the Gorgonzola butter.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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