Mouth­wa­ter­ing po­lenta lamb leg steak

Serve this easy-to-pre­pare meat dish with a help­ing of veg­etable cous­cous.

Franklin County News - - SPORT -

PO­LENTA-CRUSTED LAMB LEG STEAK WITH VEGE COUS­COUS

Heat a driz­zle of oil in a medium fry-pan on medium heat and cook lamb for about 3 min­utes each side, un­til golden. Set aside, un­cov­ered, to rest for about 5 min­utes.

While lamb cooks, bring stock to the boil in a medium pot on high heat. Once boil­ing turn off heat, add cous­cous, salt and a driz­zle of olive oil. Stir, cover and leave for 5 min­utes, then fluff up grains with a fork.

Peel and grate car­rot; dice tomato 2cm; re­move core and seeds from cap­sicum and dice 1cm; roughly chop spinach leaves. Fold all re­main­ing vege cous­cous in­gre­di­ents through cooked cous­cous and season to taste with salt and pep­per. Mix to­gether le­mon mayo in­gre­di­ents in a small bowl.

To serve, di­vide vege cous­cous be­tween plates and top with po­lenta-crusted lamb leg steak. Driz­zle with le­mon mayo.

Lamb with a po­lenta crust, veg­etable cous­cous and a le­mon may­on­naise dress­ing.

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