PO­LENTA-CRUSTED LAMB LEG STEAK WITH VEGE COUS­COUS

The Invercargill Eye - - KBOOK MENTAL HEALTH - Po­lenta-crusted lamb leg steak Vege cous­cous To serve

Ready in: 30 min (less, ex­press) Prep: 15 min

Cook: 15 min

Serves: 2-3

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 po­len­tacrusted lamb leg steak. Driz­zle with lemon mayo.

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