7185

Herb and polenta crusted lamb

  • serves 2
  • Easy

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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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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Ingredients

  • lamb cutlets 6, fat trimmed off
  • watercress to serve
  • lemon juice
  • instant polenta 6 tbsp mixed with 1 tbsp finely chopped rosemary and seasoned
  • plain flour 4 tbsp, seasoned
  • egg 1, beaten
  • olive oil

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.

Nutritional Information

  • Kcals 723
  • Carbs 52.5g
  • Protein 51.2g
  • Fat 35.7g
  • Salt 0.41g
  • Fibre 1.7g
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