Hauraki Herald - - OUT & ABOUT -

Ready in: 30 min (less, ex­press) Prep: 15 min Cook: 15 min Serves: 2-3

Po­lenta-crusted lamb leg steak

300g lamb leg steaks, any fat trimmed (at room tem­per­a­ture)

2 ta­ble­spoons plain flour, sea­soned with tea­spoon salt 1 egg 50g fine po­lenta 20g Parme­san pow­dered cheese (or finely grated)

Vege cous­cous

cup veg­etable stock cup cous­cous Pinch of salt

car­rot 1 to­mato

cap­sicum 1-2 hand­fuls baby spinach leaves 1-2 radishes, finely diced Zest and juice of lemon

Pat lamb dry with pa­per tow­els and sea­son with pep­per.

Place sea­soned flour in a small bowl, whisk egg in a sec­ond bowl and mix po­lenta and Parme­san to­gether in a third bowl. Coat each piece of lamb first in flour, then egg, then crumb, shak­ing off ex­cess as you go. Set aside.

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