Combime lemon juice, olive oil, rosemary and 2 garlic cloves (crushed) in a bowl. Whisk to combine. pour over lamb cutlets and marinade for at least 2 hours.
Preheat oven to 180?.
Place e'shallots, tomatoes and 2 cloves garlic (whole), with salt and pepper in roasting tray with 2 tbs olive oil. Roast for 15mins or until golden and tomatoes are starting to collaspe.
Meanwhile make creamy polenta and keep warm.
Cook cutlets on a high heat on a bbq or griddle pan, until cooked to your liking. Reserve marinade.
Place reserved marinade into a small sauce pan, bring to the boil, reduce heat and simmer for 1-2 mins.
To assemble dish: Place a bed of creamy polenta on the plate, top with tomato / onion mixture. Top with washed rocket. Place lamb cutlets in middle with end pointing upward. Scatter pine nuts and drizzle with reserved marinade.
Note: you can use veal cutlets.
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|Serving Size: 1 Serving (693g)|
|Recipe Makes: 4|
|Calories from Fat: 1207 (75%)|
|Amt Per Serving||% DV|
|Total Fat 134.1g||179 %|
|Saturated Fat 62.3g||312 %|
|Monounsaturated Fat 49.8g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 1099.8mg||338 %|
|Sodium 2062.4mg||71 %|
|Potassium 1962.3mg||52 %|
|Total Carbohydrate 16.4g||5 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 13.7g|
|Protein 80.9g||116 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1601
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