Polenta Crusted Lamb Cutlets Recipes

MEDITERRANEAN LAMB SHANKS WITH CREAMY POLENTA

Mediterranean Lamb Shanks with Creamy Polenta image

Categories Tomato Braise Sauté Dinner Rosemary Lamb Shank Cornmeal Fall Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 15

Ingredients

6 medium lamb shanks (about 4 1/2 pounds total)
3 tablespoons olive oil
1 large onion, cut into 1/2-inch pieces
3 large carrots, cut into 1/2-inch pieces
4 celery stalks, cut into 1/2-inch pieces
6 large garlic cloves, chopped
1 28-ounce can diced tomatoes in juice
2 1/4 cups low-salt chicken broth
3 large fresh rosemary sprigs
3 large fresh thyme sprigs plus 2 teaspoons minced thyme
1 tablespoon whole black peppercorns
8 cups water
2 teaspoons salt
2 cups polenta or yellow cornmeal
1/4 cup (1/2 stick) butter

Steps:

Preheat oven to 350°F. Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in large ovenproof pot over high heat. Add lamb; brown on all sides, about 10 minutes total. Using tongs, transfer lamb to plate. Add 1 tablespoon oil to pot. Add onion, carrots, celery, and garlic. Sauté until vegetables brown and begin to soften, scraping up browned bits, about 10 minutes. Return lamb to pot, pushing gently into vegetables. Add tomatoes, broth, rosemary sprigs, thyme sprigs, and peppercorns. Bring to boil over high heat. Cover pot; transfer to oven. Roast until meat is tender and pulls easily from bone, turning occasionally, about 2 hours.
Meanwhile, bring 8 cups water and salt to boil in large saucepan over high heat. Gradually whisk in polenta. Reduce heat to medium-low; simmer until thickened and tender, stirring frequently, about 22 minutes. Whisk in butter and minced thyme. Season with salt and pepper.
Remove lamb and herbs from pot; discard herbs. Place pot over medium-high heat and boil until sauce is slightly thickened, about 5 minutes. Divide polenta among 6 large bowls; top each with 1 lamb shank. Pour sauce over; serve.

POLENTA CRUSTED LAMB CUTLETS

Polenta Crusted Lamb Cutlets image

Make and share this Polenta Crusted Lamb Cutlets recipe from Food.com.

Provided by Terese

Categories Lamb/Sheep

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

18 lamb cutlets
200 g polenta
vegetable oil, for shallow frying
sea salt
fresh ground black pepper

Steps:

Preheat oven to 220 degrees C.
Roll lamb cutlets in polenta to give a generous coating.
Heat frypan to quite hot and add a little oil.
Place 6 cutlets in the pan and cook until brown, but by no means cook.
Transfer cutlets to an oven tray.
Repeat process with the remaining lamb cutlets.
Bake cutlets for 10 minutes in oven or until lamb is cooked the way you like.
Serve immediately.

Nutrition Facts : Calories 120.7, Fat 1.2, SaturatedFat 0.2, Sodium 11.7, Carbohydrate 25.6, Fiber 2.4, Sugar 0.2, Protein 2.7

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