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
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.