Mouthwatering polenta lamb leg steak
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)
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)
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.