Page title and description

Meat mains
Rosemary and polenta crusted lamb with purple sprouting broccoli
Ingredients
- 4 tbsp polenta
- 4 lamb chops or cutlets (not too thick a cut)
- 2 tsp fresh rosemary leaves, finely chopped
- 2 tbsp plain flour
- 1 egg, beaten
- a little oil for frying, e.g. vegetable or sunflower
- 200g purple sprouting broccoli
- 2 anchovies, chopped
- 2 garlic cloves, finely chopped
- salt and black pepper
Method
Prep time:
15 min
PT15M
Cooking time:
15 min
PT15M
-
Step 1
Blanch the purple sprouting broccoli in a large pan of boiling water for 3 minutes. Drain and refresh in cold water, then drain again. -
Step 2
Put the flour, egg and polenta in individual dishes or bowls. Mix the rosemary in with the polenta and season. -
Step 3
Trim any excess fat off the lamb chops, then dip them in flour, then egg, then polenta, to coat. -
Step 4
Heat a little oil in a frying pan, add the lamb and fry on a medium heat for 3-4 minutes on each side, until golden. Remove from the pan and leave to rest. -
Step 5
Meanwhile, heat a little oil in another pan and fry the garlic and anchovy, until the anchovy has 'melted'. Add the purple sprouting broccoli and fry for a couple of minutes. Season to taste. Serve with the lamb.