This gorgeous World Cup dish is created with triple cream brie, polenta and parsley. 


  • 4 lamb fillets

  • 2 tablespoons olive oil

  • 3 tablespoons Tempero Bahiano Spice Blend (see recipe provided)

  • 250g polenta

  • 1lt chicken stock

  • 175g triple cream brie, rind cut off

  • 1/2 bunch parsley, freshly chopped

  • 2 small red onions, sliced into fine rings

  • Tempero Bahiano Spice Blend (Makes 3 tablespoons)

  • 5 teaspoons McCormick cumin, ground

  • 5 teaspoons McCormick oregano leaves

  • 3 teaspoons white pepper, ground

  • 2 teaspoons McCormick chilli powder, ground


  • 1.

    Marinate lamb fillets in olive oil and spice blend.

  • 2.

    Stir polenta and chicken stock together and heat on a medium flame for 20-30 minutes, continually stirring. Once polenta is thick and creamy add in the brie and stir through.

  • 3.

    Heat a large frying pan and sear the lamb fillets for approx. 5 minutes each side.

  • 4.

    Allow to rest for 10 minutes, keeping warm, before slicing.

  • 5.

    Stir ¾ of the parsley through the polenta.

  • 6.

    To serve, spoon a bed of polenta onto the plate, layer with onion rings and place sliced lamb on top. Pour any remaining lamb juice onto the fillets and garnish with the remainder of the parsley.

  • Tempero Bahiano Spice Blend (prep time: 5 mins):

  • 1.

    Mix all ingredients until well blended.

  • 2.

    Store in tightly covered jar in cool, dry place.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 648kj
  • Fat Total 27g
  • Saturated Fat 11g
  • Protein 40g
  • Carbohydrate 59g
  • Sugar 3g
  • Sodium 480mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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