Mouth­wa­ter­ing po­lenta lamb leg steak

Marlborough Express - The Saturday Express, Marlborough - - OUT & ABOUT -

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

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 1 tea­spoon vine­gar (ex­am­ple, white wine, red wine)

To serve

3 ta­ble­spoons may­on­naise 1 tea­spoon lemon juice

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.

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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