
Herb and polenta crusted lamb
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.
- 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.