Ingredients
4 lamb rumps (about 160g to 180g each)1½ cup polenta
1 tbsp grated Parmesan cheese
⅓ cup chopped fresh herbs (rosemary, parsley, lemon thyme)
plain flour, seasoned with salt and pepper
2 eggs, lightly beaten
Description
Roasted Lamb Rump With A Polenta And Herb Crust
1½ cup polenta
1 tbsp grated Parmesan cheese
⅓ cup chopped fresh herbs (rosemary, parsley, lemon thyme)
plain flour, seasoned with salt and pepper
2 eggs, lightly beaten
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