Name: Citrus lamb cutlets with low-fat polenta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 9.20 gm olive oil; 20.00 ml lemon thyme leaves; Zest and juice of 1 lemon; 12 french-trimmed lamb cutlets; Wild rocket leaves, to serve; 375ml chicken stock; 375ml milk; 1 bay leaf; Pinch cayenne pepper, to taste; 85g polenta; 60.00 ml grated parmesan

Citrus lamb cutlets with low-fat polenta

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Indulge in zesty lemon lamb cutlets paired with smooth, low-fat polenta.

Ingredients:

9.20 gm olive oil
20.00 ml lemon thyme leaves
Zest and juice of 1 lemon
12 french-trimmed lamb cutlets
Wild rocket leaves, to serve
375ml chicken stock
375ml milk
1 bay leaf
Pinch cayenne pepper, to taste
85g polenta
60.00 ml grated parmesan

Instructions:

In a saucepan, combine stock, milk, bay leaf, and cayenne. Bring to a boil over medium-high heat. Slowly whisk in the polenta, then lower the heat to a simmer. Cook and whisk for 8-10 minutes until thickened. Take off the heat, mix in cheese, season to taste, and cover to keep warm.
Heat a chargrill pan or non-stick frypan over medium-high heat. In a large bowl, mix oil, thyme, lemon rind and juice, and season it. Coat lamb cutlets in the mixture and cook in batches for 2 minutes on each side for medium-rare or until desired doneness.
To adjust the consistency, incorporate 1/4 cup (60ml) boiling water into the polenta. Serve the lamb on a bed of creamy polenta with fresh rocket leaves.

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