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Home Lamshaas met romige polenta en tijmjus

Lamb Polenta Main course Dinner party Festive Wintry

Lamb tenderloin is one of the finest cuts of meat you can prepare. Tender, full of flavor and incredibly quick in the pan. Pair it with creamy polenta and an aromatic thyme jus and you’ll put something on the table that looks as good as it tastes. Serve this dish on beautiful dinner plates and the presentation will do the rest for you.

x_ckl_recipe_markerLamb tenderloin with creamy polenta and thyme jus Lamb tenderloin at its best: seared to a golden brown, pink inside, served on a bed of creamy polenta with a rich thyme jus. Impressive on the table, surprisingly doable in the kitchen. How to make lamb tenderloin with creamy polenta and thyme jus? Main course French-inspired 4 servings 20 min 5 min 50 min

Make the thyme jus: heat a splash of olive oil in a saucepan over medium heat. Gently soften the shallot and garlic, add the sprigs of thyme and deglaze with the red wine. Reduce the wine by half, then add the lamb stock and simmer gently until it has reduced to a light sauce. Strain the jus, season with salt and pepper and stir in a knob of butter for shine.
Make the polenta: bring the chicken stock to a boil in a large pan. Gradually pour in the polenta in a thin stream, stirring constantly. Turn the heat down and keep stirring until the polenta is thick and cooked, about 5 to 7 minutes. Stir in the butter and Parmesan, season with salt, pepper and a pinch of nutmeg. Keep warm with the lid on the pan.
Take the lamb tenderloin out of the refrigerator 20 minutes before cooking. Pat the meat dry with kitchen paper and season generously with salt and pepper.
Heat a knob of butter together with a splash of olive oil in a heavy frying pan over high heat. Sear the lamb tenderloin all over until golden brown, about 2 minutes per side. Add the halved garlic cloves and extra sprigs of thyme to the pan and spoon the pan juices over the meat as it cooks.
Let the lamb tenderloin rest for 5 minutes on a cutting board, loosely covered with aluminum foil. Then slice the meat on the diagonal.
Spoon a generous ladle of creamy polenta into the center of each dinner plate. Place the slices of lamb tenderloin on top and pour the warm thyme jus over generously. Garnish with a fresh sprig of thyme if you like and serve immediately.

Lamb Polenta Main course Dinner party Festive Wintry 600 g lamb tenderloin (for 4 people) Salt and pepper 2 tbsp olive oil 30 g butter (for frying) 3 garlic cloves, halved 4 sprigs fresh thyme (for frying) For the thyme jus: 1 shallot, finely chopped 2 garlic cloves, finely chopped 4 sprigs fresh thyme 150 ml red wine 300 ml lamb stock 20 g cold butter Salt and pepper For the polenta: 800 ml chicken stock 180 g quick-cooking polenta 40 g butter 50 g Parmesan, grated Pinch of nutmeg Salt and pepper Heavy frying pan Saucepan Large pan Wooden spoon or whisk Sieve Cutting board Sharp knife Aluminum foil Kitchen paper dinner plates dinner-plates Pans pots-and-pans Chopping Board chopping-board Knives knives Cosy & Trendy Dinner Plates Vongola Black - 28 x 26 cm - 4 pieces Cosy & Trendy Dinerbord Alessi Dinner Plates All-Time ø 27 cm - 4 pieces - Guido Venturini - AGV29/1 Alessi ["dinner plate"] Costa Nova Dinner Plates Rosa Rosé Pink ø 28 cm - Set of 6 Costa Nova Dinerbord Cosy & Trendy Dinner Plates Quintana Amber ø 28 cm - 4 pieces Cosy & Trendy Dinerbord Sea bass fillet with pumpkin compote and beurre blanc foodies-zeebaarsfilet-met-pompoencompote-en-beurre-blanc Whole chicken in slowcooker foodies-hele-kip-in-slowcooker Surf & Turf met kreeft en ossenhaas foodies-surf-turf-met-kreeft-en-ossenhaas Glazed duck breast with orange–star anise sauce foodies-geglazuurde-eendenborst-met-sinaasappel-steranijssaus

Recipe

Lamb tenderloin with creamy polenta and thyme jus

Lamb tenderloin at its best: seared to a golden brown, pink inside, served on a bed of creamy polenta with a rich thyme jus. Impressive on the table, surprisingly doable in the kitchen.

Course	Main course
Kitchen	French-inspired
Servings	4 servings

Preparation time

Preparation time	20 min
Stiffen up min.	5 min
Total	50 min

Equipment

Heavy frying pan
Saucepan
Large pan
Wooden spoon or whisk
Sieve
Cutting board
Sharp knife
Aluminum foil
Kitchen paper

Ingredients

600 g lamb tenderloin (for 4 people)
Salt and pepper
2 tbsp olive oil
30 g butter (for frying)
3 garlic cloves, halved
4 sprigs fresh thyme (for frying)
For the thyme jus:
1 shallot, finely chopped
2 garlic cloves, finely chopped
4 sprigs fresh thyme
150 ml red wine
300 ml lamb stock
20 g cold butter
Salt and pepper
For the polenta:
800 ml chicken stock
180 g quick-cooking polenta
40 g butter
50 g Parmesan, grated
Pinch of nutmeg
Salt and pepper

How to make lamb tenderloin with creamy polenta and thyme jus?

Make the thyme jus: heat a splash of olive oil in a saucepan over medium heat. Gently soften the shallot and garlic, add the sprigs of thyme and deglaze with the red wine. Reduce the wine by half, then add the lamb stock and simmer gently until it has reduced to a light sauce. Strain the jus, season with salt and pepper and stir in a knob of butter for shine.
Make the polenta: bring the chicken stock to a boil in a large pan. Gradually pour in the polenta in a thin stream, stirring constantly. Turn the heat down and keep stirring until the polenta is thick and cooked, about 5 to 7 minutes. Stir in the butter and Parmesan, season with salt, pepper and a pinch of nutmeg. Keep warm with the lid on the pan.
Take the lamb tenderloin out of the refrigerator 20 minutes before cooking. Pat the meat dry with kitchen paper and season generously with salt and pepper.
Heat a knob of butter together with a splash of olive oil in a heavy frying pan over high heat. Sear the lamb tenderloin all over until golden brown, about 2 minutes per side. Add the halved garlic cloves and extra sprigs of thyme to the pan and spoon the pan juices over the meat as it cooks.
Let the lamb tenderloin rest for 5 minutes on a cutting board, loosely covered with aluminum foil. Then slice the meat on the diagonal.
Spoon a generous ladle of creamy polenta into the center of each dinner plate. Place the slices of lamb tenderloin on top and pour the warm thyme jus over generously. Garnish with a fresh sprig of thyme if you like and serve immediately.

Cooking mode Prevents your screen from going to sleep

The presentation of this dish deserves a beautiful stage. A clean, dark dinner plate makes the colors of the meat, the golden polenta and the deep jus really pop. That way you turn an ordinary Tuesday night into something that feels like a restaurant moment at your own table.

No lamb stock at home? Use a good veal stock instead. And feel free to butter the polenta more generously than you think—it’s exactly what makes it so soft and flavorful. Cook this for people you want to surprise and share the moment. That’s what you cook for.

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