ingredients

 

2 4 6 8 Servings

• 1 rack of lamb, trimmed of fat

• 1 egg

• 0.5 small cauliflower

• 2 medium potatoes

• 1 leek

• 100 grams broccoli

• 1 tablespoon green pesto sauce

• 3 tablespoons polenta

• 2 tablespoons all purpose flour

• 1 teaspoon wholegrain mustard

• 1 teaspoon dried caraway seeds

• 25 grams butter

• 2 tablespoons olive oil

implements

 

for cooking 2 servings

• small saucepan

• medium saucepan

• frying pan

• small mixing bowl

• potato masher

• large plate

• colander

• second large plate

instructions

 

1. Boil some water in the medium saucepan. Add salt. While you wait, peel and cut 2 potatoes into chunks. Divide ½ cauliflower into small florets and cook them both for 6-7 minutes.

2. Crack the egg into the small bowl whisk with 1 tablespoon of pesto.

3. On the first large plate spread 2 tablespoons of flour; on the second one 3 tablespoons of polenta.

4. With a sharp knife cut the rack of lamb into cutlets. Season generously and set aside.

5. In the small saucepan, start boiling water. Slice the leek into ? cm disks and divide broccoli into small florets. Throw both of them to the boiling water and cook for 3 minutes.

6. Return to the lamb and coat each cutlet on both sides first in the egg/pesto mixture, then in flour and finally in polenta.

7. In the frying pan heat up 1 tablespoon of olive oil and fry the cutlets on a low to medium heat for 3 minutes on one side.

8. Meanwhile, drain the cauliflower and potatoes. Put them back in the pan and add half of the butter. While its melting, season and add 1 teaspoon of wholegrain mustard.Mash with the potato masher until smooth and then cover to keep warm and set aside.

9. Turn over the cutlets, pour the second tablespoon of olive oil and cook for 3 minutes.

10. Drain the leek and broccoli. Put them back into the saucepan for a few seconds on low heat for any water to evaporate. Throw in 1 teaspoon of caraway seeds and the rest of the butter to melt and glaze the vegetables.

To serve - Spoon the cauliflower mash in the middle of the plate and arrange broccoli and leek around it; rest the lamb cutlets on top.