Polenta Crusted Lamb Cutlets Recipes

MINT CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Line a baking sheet with foil.
• Cook mint leaves in a pot of boiling water for about 10 seconds.
• Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.
• Combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly.
• Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside.
• Combine 1/4 cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside.
• Combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set vinaigrette aside.
• Slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.
• Season each rack with salt and black pepper on all sides.
• Heat vegetable oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side.
• Transfer lamb racks to the foil-lined baking sheet.
• Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack.
• Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130 degrees F (52 to 54 degrees C). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.

PARMESAN-CRUSTED POLENTA

Steps:

• Add 8 cups water, the oil and salt to a large saucepan over medium-high heat and bring to a boil.
• Slowly stream in the polenta while whisking constantly. Reduce the heat to low and cook until the polenta is thickened and smooth, about 3 minutes.
• Meanwhile, place a large, heavy-bottomed pan over medium heat. Drizzle with olive oil and evenly coat the bottom of the pan. Sprinkle 1 cup of the Parmesan evenly over the bottom of the pan and allow to toast until golden brown and nutty, about 2 minutes. Remove from the heat.
• Pour the polenta over the Parmesan crust and smooth the surface. Sprinkle with the remaining 1/2 cup Parmesan. Set at room temperature until firm, 20 to 30 minutes. (At this point, the polenta can be refrigerated up to overnight.)
• When ready to serve, place the pan back over medium heat to warm the cheese. Place a large plate or serving platter over the surface and invert the polenta onto the plate. Serve topped with your favorite sauce.

PISTACHIO CRUSTED RACK OF LAMB

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbes de Provence, salt, and black pepper.
• Heat oil in a large skillet over high heat. Place lamb in skillet and cook, browning on all sides, 6 to 8 minutes. Transfer lamb to a foil-lined baking sheet; set aside.
• Stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb. Pat pistachio mixture on top of mustard. Bake in the preheated oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes. Transfer to a plate and let rest 10 minutes before slicing.

BREADED POLENTA CUTLETS

Steps:

• To make herbed bread crumbs:.
• Pulverize stale or lightly toasted whole wheat, sourdough, or French bread in a food processor. Mix in mixed dried herbs. Set aside.
• Bring the salt and water to a boil. Gradually pour in the cornmeal and stir briskly with a whisk until the polenta begins to thicken. Lower the heat and simmer, stirring frquently until the polenta tastes done. The cooking time will vary with different cornmeals. Finely ground cornmeal might be done after just a few minutes of cooking, coarsely ground and stone ground may need to simmer for up to 45 minutes. Add more water, if needed, during cooking, until the cornmeal is no longer crunchy and the polenta is the consistency of thick porridge.
• Meanwhile, saute the onions, garlic, and ground fennel seeds in the olive oil on medium heat for about 7 minutes. Remove the cooked polenta from the heat. Stir in onions and the grated cheese(if using). Add salt to taste.
• Pour the hot polenta onto an oiled baking tray or 10" pie pan to about 3/4" thickness. Spread evenly with a rubber spatula. Chill for at least 30 minutes. The plenta will thicken as it cools.
• Preheat the oven to 375*F. and oil a baking sheet.
• In a large bowl, whisk the eggs until they get foamy and then whisk in the milk. Place the bread crumbs in a separate shallow bowl. With a knife, cut the cooled polenta into squares, rectangles, diamonds, or whatever shape you like. Line up in order the pan of cutlets, egg mixture, bread crumbs and the oiled baking sheet.
• Lift one cutlet at a time with a spatula and dip it inot the egg mixture. Lightly coat the cutlet and gently shake off the excess. Then dip each cutlet in the bowl of bread crumbs and coat well. Arrange the cutlets on the baking sheet about an inch apart.
• Bake for 35 minutes, until golden brown on both sides, turning once after about 20 minutes.
• Variation:.
• To fry the cutlets, heat olive oil about 1/4" deep in a skillet and fry the cutlets for 2-3 minutes on each side. Serve immediately, or keep in a wqrm oven until ready to serve.

CRUMBED LAMB CUTLETS

Steps:

• break egg into a bowl and whisk.
• Dip cutlets into egg to coat.
• coast cutlets in dry stuffing mix as you would to bread them.
• place on a baking tray and cook at 350F for approx 40 minutes or until golden.
• DO NOT turn them over.

LAMB CHOPS WITH POLENTA AND GRILLED SCALLION SAUCE

Steps:

• Season lamb chops with 1 tsp. salt and 1/2 tsp. pepper. Prepare a grill or grill pan for medium-high heat. Brush polenta slices lightly with oil on both sides.
• Working in batches if needed, grill scallions, jalapeño, lamb chops, and polenta slices until lightly charred and an instant-read thermometer inserted into the thickest part of lamb registers 125°F for medium-rare, 2-3 minutes per side. The scallions may take a couple minutes longer; you want them to be nice and tender before you remove them from the grill.
• Finely chop scallions and jalapeño. Transfer to a medium bowl. Add basil, lemon juice, 1/2 cup oil, and 1/2 tsp. salt and whisk to combine. Transfer 1/4 cup scallion sauce to a large bowl and whisk in yogurt and remaining 1/8 tsp. salt. Add lettuce and cherries and gently toss with your hands until thoroughly coated.
• Divide salad among plates. Arrange lamb and polenta alongside, then top both with remaining scallion sauce.
• Do Ahead
• Scallion sauce can be made 2 days ahead. Transfer to an airtight container and chill.

PARMESAN CRUSTED LAMB CUTLETS

Steps:

• Place lamb cutlets on a tray lined with baking paper. Lightly brush with olive oil.
• Combine breadcrumbs, lemon rind, rosemary, pinenuts, and cheese.
• Press breadcrumb mixture ontoo lamb, and bake at 180C for 10 minutes or until topping is crisp.

POLENTA-CRUSTED CHICKEN WITH BALSAMIC CAPER PAN SAUCE

Steps:

• Lightly beat eggs with 1/2 teaspoon each of salt and pepper in a shallow bowl. Whisk together polenta, flour, and 1/2 teaspoon each of salt and pepper in another shallow bowl.
• Dip chicken in egg, letting excess drip off, then dredge in polenta mixture.
• Heat vegetable oil and 1/3 cup olive oil in a 12-inch nonstick skillet over medium heat until oil shimmers. Cook chicken in batches, turning once, until golden and just cooked through, 5 to 6 minutes per batch. Transfer to a platter and keep warm, loosely covered.
• Pour off oil and wipe skillet, then heat remaining 2 tablespoon olive oil over medium heat until it shimmers. Add tomato paste and cook, stirring, 1 minute. Stir in vinegar, water, capers, sugar, and 1/2 teaspoon salt and briskly simmer until slightly thickened, about 2 minutes. Remove from heat and swirl in butter.
• Toss escarole with about half of sauce and pile on top of chicken. Serve remaining sauce on the side.

POLENTA CRUSTED LAMB CUTLETS

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.