Herb and polenta crusted lamb
- Preparation and cooking time
- Total time
- Easy
- serves 2
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Showing items 1 to 3 of 6
- 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.
