Name: Lamb cutlets with creamy polenta and parsley oil
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Lamb cutlets with creamy polenta; 2 cup milk; 1 3/4 cup water; 3/4 cup instant polenta; 1/3 cup finely grated parmesan; 1/4 cup coarsely chopped fresh parsley; 8 lamb cutlets, trimmed; 3 zucchini, halved crossways, thinly sliced; Parsley oil; 1/3 cup extra virgin olive oil; 2 tablespoon finely chopped parsley; 2 clove garlic, crushed

Lamb cutlets with creamy polenta and parsley oil

No one will guess this classic lamb barbecue only took 20 minutes to create! With creamy polenta instead of mashed potato and tasty parsley oil it's a Sunday roast with a twist.

Serves 4

Prep

10M

Cook

10M

Total

20M

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Ingredients

Lamb cutlets with creamy polenta

2 cup milk

1 3/4 cup water

3/4 cup instant polenta

1/3 cup finely grated parmesan

1/4 cup coarsely chopped fresh parsley

8 lamb cutlets, trimmed

3 zucchini, halved crossways, thinly sliced

Parsley oil

1/3 cup extra virgin olive oil

2 tablespoon finely chopped parsley

2 clove garlic, crushed

Method

1.In a large saucepan, bring combined milk and water to the boil on high heat.

2.Gradually stir in polenta. Reduce heat; simmer, stirring, 4-5 minutes, until polenta thickens slightly. Stir in parmesan and parsley; season to taste. Keep warm.

3.To make parsley oil, in a small jug, whisk together all ingredients; season to taste.

4.Preheat a char-grill or barbecue plate on high. Brush cutlets and zucchini lightly with olive oil. Grill 2-3 minutes, turning once, until cooked to taste.

5.Serve polenta topped with lamb cutlets and zucchini. Drizzle with parsley oil.

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Ingredients

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