Mouthwatering polenta lamb leg steak
Serve this easy-to-prepare meat dish with a helping of vegetable couscous.
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 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 Each week Nadia gives you another easy recipe for your family and you’ll find all the ingredients in My Food Bag. myfoodbag.co.nz ❚ 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.