Tandoori Saddle of Lamb with Fried Polenta

Sprinkle lamb generously with tandoori spice, pressing well until smooth and shaking off any spice left over. Set aside. Rinse spinach, blanch and quench. Squeeze spinach well, dry very well with paper towels and chop coarsely.

Heat the milk, add the salt, stir in the cornmeal and bring to the boil briefly. Cook the polenta, stirring, over medium heat for 10 minutes. Remove the saucepan from the heat and gradually fold in the spinach. Spread the polenta 2 cm thick on a damp board and cool for 20 min.

Cut the figs into thin slices. Heat the oil to 160 °C. Cut the polenta into 5 cm wide strips, cut the strips diagonally into 3-4 mm narrow slices. Bake in batches in the hot oil until golden brown, drain well on kitchen roll and keep warm in the heated oven at 70 °C. 4.

Heat the clarified butter in a frying pan, add the lamb and roast over medium heat for 6-8 minutes, turning a few times to the other side. Transfer meat to a flat plate and place in the preheated oven with the polenta strips.

Remove the remaining clarified butter from the roasting pan and extinguish the pan juices with the lamb stock. Add whipped cream, Dijon mustard cream, fig mustard and fig slices, lightly bubble for 2 minutes.

Serve the lamb with the fried polenta strips and fig sauce.

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