Polenta-Crusted Lamb Rump with Veggie Couscous and Chermoula Mayo
Ready in 40 minutes
• Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, September 17, 2017.
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, September 17, 2017.
Serve a little chermoula mayo to the side for your younger foodies. Or better yet, save it all for yourself!
Ingredients
Polenta-crusted lamb rump
- 600g lamb rump steaks (at room temperature)
- ¼ cup flour, seasoned with ½ teaspoon salt
- 1 egg, whisked with 2 tablespoons milk
- 1 pack Parmesan polenta crumb
Veggie couscous
- 1 cup vegetable stock
- 1 cup couscous
- ¼ teaspoon salt
- 1 carrot
- 1 tomato
- 1 capsicum
- ½ bag baby spinach leaves
- Zest and juice of ½ lemon
- 2 teaspoons vinegar (e.g. white wine, red wine)
To Serve
- 100g chermoula mayonnaise
Steps
-
Pat lamb dry with paper towels and season with pepper.
-
Place seasoned flour, eggs and polenta crumb in separate bowls. Coat each piece of lamb first in flour, then egg, then crumb, shaking off excess as you go. Set aside.
-
Heat a drizzle of oil in a large fry-pan on medium heat. Cook lamb, in batches, for about 2 minutes each side for medium-rare (depending on thickness), until crust is golden and crispy. Set aside, uncovered, to rest for about 5 minutes.
-
While lamb cooks, bring stock to the boil in a medium pot on high heat. Once boiling, turn off heat, add couscous, salt and a drizzle of olive oil. Stir, cover and leave for 5 minutes, then fluff up grains with a fork.
-
Peel and grate carrot; dice tomato 2cm; remove core and seeds from capsicum and dice 1cm; roughly chop spinach leaves. Add all remaining veggie couscous ingredients to pot with cooked couscous, stir to combine and season to taste with salt and pepper.
-
To serve, divide veggie couscous between plates and top with polenta-crusted lamb rump. Drizzle with chermoula mayo.
Nutritional Information
| Energy |
2724 kj 651 kcal |
|---|---|
| Protein | 34.7g |
| Carbohydrate | 44.2g |
| Fat | 37.4g |