Ingredients
- 2 tsp olive oil
- 1 tbs lemon thyme leaves
- Finely grated zest and juice of 1 lemon
- 12 french-trimmed lamb cutlets
- Wild rocket leaves, to serve
Low-fat polenta
- 1 1/2 cups (375ml) salt-reduced chicken stock
- 1 1/2 cups (375ml) skim milk
- 1 bay leaf
- Pinch cayenne pepper, to taste
- 1/2 cup (85g) instant polenta
- 3 tbs grated parmesan
Description
Citrus Lamb Cutlets With Low-fat Polenta Recipe - For Polenta, Place Stock, Milk, Bay Leaf And Cayenne In A Pan And Bring To The Boil Over Medium-high Heat. Gradually Add Polenta, Whisking Constantly, Then Reduce Heat To Low And...
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