PO­LENTA-CRUSTED LAMB LEG STEAK WITH VEGE COUS­COUS

Rotorua Review - - MOTORING -

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 1⁄ tea­spoon salt

4 1 egg 50g fine po­lenta 20g Parme­san pow­dered cheese (or finely grated)

Vege cous­cous

1⁄ cup veg­etable stock

2 1⁄ cup cous­cous

2 Pinch of salt 1⁄ car­rot

2 1 tomato 1⁄ cap­sicum

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

4 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.

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