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Rosemary, parmesan and polenta crumbed lamb cutlets
Rosemary, parmesan and polenta crumbed lamb cutlets
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Polenta-crusted Australian classic with a delicious Italian flair.
Ingredients:
  • 140g (3/4 cup) polenta (cornmeal)
  • 40g (1/2 cup) shredded parmesan
  • 3 tsp finely chopped fresh rosemary
  • 75g (1/2 cup) plain flour
  • 2 eggs, lightly whisked
  • 12 lamb cutlets, French trimmed
  • Extra light olive oil, to shallow-fry
  • Steamed green beans, to serve
  • 750g cauliflower, cut into florets
  • 750g coliban potatoes, peeled, coarsely chopped
  • 80ml (1/3 cup) thickened cream
Instructions:
  • Mix together the polenta, parmesan, and rosemary on a plate. Season the flour with salt and pepper on another plate. Place the egg in a bowl.
  • Coat the lamb cutlets with flour, shake off excess. Dip in egg, then in the polenta mixture, pressing firmly to coat. Transfer to a large plate, cover, and refrigerate for 30 minutes to chill.
  • Pour just the right amount of oil into a frying pan so it comes up 1cm on the side. Heat over medium-high heat. Cook half the lamb for 4-5 minutes on each side for a perfect medium or your preferred doneness. Place on a plate with paper towel. Lightly cover with foil to stay warm. Repeat with the rest of the lamb, making sure to heat the oil again between batches.
  • While waiting, prepare the cauliflower mash by boiling the cauliflower and potato in a large saucepan until tender, about 10 minutes. Drain and return to the pot. Add cream and use a potato masher to create a creamy consistency. Season with salt and pepper to taste.
  • Spoon the cauliflower mash onto plates. Arrange the lamb cutlets on top and garnish with steamed green beans. Enjoy!

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