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Name: Lamb Cutlets with Polenta and Rocket
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/3 cup olive oil; 1/3 cup Fresh Lemon Juice; 2 tablespoons Rosemary; 4 Garlic cloves; 1 tablespoon coarse kosher salt; 1 tablespoon Black Pepper ground; 2 tablespoons olive oil extra; 12 Lamb Cutlets; 8 small shallots peeled, halved; 2 cups Cherry tomatoes; 2 cups Rocket loosely packed; 1/4 cup Pine nuts

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INGREDIENTS

1/3 cup olive oil
1/3 cup Fresh Lemon Juice
2 tablespoons Rosemary
4 Garlic ; cloves
1 tablespoon coarse kosher salt
1 tablespoon Black Pepper ; ground
2 tablespoons olive oil ; extra
12 Lamb Cutlets
8 small shallots ; peeled, halved
2 cups Cherry tomatoes
2 cups Rocket ; loosely packed
1/4 cup Pine nuts

Servings

INSTRUCTIONS

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.

NOTES

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Lamb Cutlets with Polenta and Rocket

1/3 cup olive oil
1/3 cup Fresh Lemon Juice
2 tablespoons Rosemary
4 Garlic cloves
1 tablespoon coarse kosher salt
1 tablespoon Black Pepper ground
2 tablespoons olive oil extra
12 Lamb Cutlets
8 small shallots peeled, halved
2 cups Cherry tomatoes
2 cups Rocket loosely packed
1/4 cup Pine nuts

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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Nutrition

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Serving Size: 1 Serving (693g)
Recipe Makes: 4

Calories: 1601
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 %
Powered by: USDA Nutrition Database 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.

About Our Nutrition Facts

Calories per serving: 1601

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