Polenta-Crusted Lamb Leg Steak with Veggie Couscous

Polenta-Crusted Lamb Leg Steak with Veggie Couscous

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, September 17, 2017.
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You can prepare your crusted lamb ahead of time, just store between sheets of baking paper in the fridge until needed.

Ingredients

Polenta-Crusted Lamb Leg Steak

  • 300g lamb leg steaks (at room temperature)
  • 2 tablespoons flour, seasoned with ¼ teaspoon salt
  • 1 egg
  • 1 pack Parmesan polenta

Veggie Couscous

  • ½ cup vegetable stock
  • ½ cup couscous
  • Pinch of salt
  • ½ carrot
  • 1 tomato
  • ½ capsicum
  • 1/3 bag baby spinach leaves
  • 1-2 baby turnips, finely diced
  • Zest and juice of ¼ lemon
  • 1 teaspoon vinegar (e.g. white wine, red wine)

To Serve

  • 50g chermoula mayonnaise

Steps

  1. Pat lamb dry with paper towels and season with pepper.
  2. Place seasoned flour, egg and polenta crumb into separate bowls. Lightly whisk egg. Coat each piece of lamb first in flour, then egg, then crumb, shaking off excess as you go. Set aside.
  3. Heat a drizzle of oil in a medium fry-pan on medium heat. Cook lamb for about 3 minutes each side for medium-rare (depending on thickness), until golden. Set aside, uncovered, to rest for about 5 minutes.
  4. 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.
  5. Peel and grate carrot; dice tomato 2cm; remove core and seeds from capsicum and dice 1cm; roughly chop spinach. Add all remaining veggie couscous ingredients to pot with cooked couscous, stir to combine and season to taste with salt and pepper.
  6. To serve, divide veggie couscous between plates and top with polenta-crusted lamb leg steak. Drizzle with chermoula mayonnaise.

Nutritional Information

Energy 2318 kj
554 kcal
Protein 30.1g
Carbohydrate 36.9g
Fat 31.9g