POLENTA-CRUSTED LAMB LEG STEAK WITH VEGE COUSCOUS
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)
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)
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.