Name: Herb and polenta crusted lamb
Total time: 15 min
Yield: serves 2
Cuisine: British
Ingredients: 6 lamb cutlets fat trimmed off; to serve watercress; lemon juice; 6 tbsp mixed with 1 tbsp finely chopped rosemary and seasoned instant polenta; 4 tbsp plain flour seasoned; 1 egg beaten; olive oil

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Herb and polenta crusted lamb

Herb and polenta crusted lamb

Published: March 25, 2015 at 3:05 PM

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serves 2

Easy

Total time: 15 mins

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Lamb cutlets are the best way to enjoy lamb in the week. Try them in this easy herb and polenta crust, all they need on the side is a watercress salad and a squeeze of lemon. A smart dinner party-style meal for two on the table in less than half an hour.

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Ingredients

Nutrition

6 lamb cutlets

fat trimmed off
to serve watercress
lemon juice
6 tbsp mixed with 1 tbsp finely chopped rosemary and seasoned instant polenta
4 tbsp plain flour

seasoned
1 egg

beaten
olive oil

Nutrition: per serving

kcal723
fat35.7g
saturates0g
carbs52.5g
sugars0g
fibre1.7g
protein51.2g
salt0.41g

Method

step 1

Dip each lamb cutlet into the flour, then in the egg then the polenta herb mix. Heat a shallow layer of olive oil in a frying pan and fry for 2-3 minutes each side until crisp and light golden. Serve the cutlets with watercress dressed with a little more olive oil and lemon juice.

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