Rosemary
recipe

Appetizing Rosemary, parmesan and polenta crumbed lamb cutlets Recipe

An Italian-flavoured cornmeal coating gives this Aussie family favourite a tasty twist.
Rosemary, parmesan and polenta crumbed lamb cutlets
Prep Time : 0:20 | Cook Time : 0:20 | Total Time : 0:40 | Serving : 4 person.

Ingredients

  • 140g (3/4 cup) polenta (cornmeal)

  • 40g (1/2 cup) shredded parmesan

  • 3 teaspoons 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

Cauliflower mash

  • 750g cauliflower, cut into florets

  • 750g coliban potatoes, peeled, coarsely chopped

  • 80ml (1/3 cup) thickened cream

Method

  • Step 1

    Combine the polenta, parmesan and rosemary on a plate. Place the flour on a separate plate and season with salt and pepper. Place the egg in a bowl.

  • Step 2

    Coat the lamb cutlets in flour and shake off excess. Dip in egg, then in the polenta mixture, pressing firmly to coat. Place on a large plate. Cover and place in the fridge for 30 minutes to chill.

  • Step 3

    Add enough oil to a frying pan to come 1cm up the side of the pan. Heat over medium-high heat. Add half the lamb and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate lined with paper towel. Cover loosely with foil to keep warm. Repeat with the remaining lamb, reheating the oil between batches.

  • Step 4

    Meanwhile, to make the cauliflower mash, cook the cauliflower and potato in a large saucepan of boiling water for 10 minutes or until tender. Drain. Return to the pan. Add the cream. Use a potato masher to mash until almost smooth. Season with salt and pepper.

  • Step 5

    Divide the cauliflower mash among serving plates. Top with the lamb cutlets and serve with steamed green beans.

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