Herb and polenta crusted lamb
serves 2
Easy
Total time:
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.
Skip to ingredients
- 6 lamb cutletsfat trimmed off
- to serve watercress
- lemon juice
- 6 tbsp mixed with 1 tbsp finely chopped rosemary and seasoned instant polenta
- 4 tbsp plain flourseasoned
- 1 eggbeaten
- 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.