23 Apr 2015 Savoury
Lightly toast the sesame seeds in a dry frying pan until golden. Tip onto a large plate. Smear the harissa evenly all over the lamb cutlets and dip both sides into the sesame seeds to evenly coat. Drizzle the oil over and season well.
Get a large griddle or frying pan on a high heat. Working in two batches, cook the lamb cutlets for about 3 minutes each side for medium rare (or another minute or two each side if you prefer them more cooked). Once cooked, leave them to rest on a plate and under foil until ready to serve.
Meanwhile, bring the chicken stock and milk to the boil in a large pan. Add the polenta in a slow steady stream while whisking all the time. Continue to stir for 4-5 minutes until smooth, soft and thickened. Crumble in half of the goats cheese and add almost all of the parmesan. Give it a good stir and season to taste.
Spoon the polenta into the centre of each serving plate. Crumble over the remaining goats cheese, sprinkle the remaining Parmesan on top and drizzle with the oil if liked. Arrange the lamb cutlets on top and serve with your favourite vegetable.
Photo © Carol Dunne.
100g sesame seeds
100g harissa paste
12 french trimmed lamb cutlets
1 tbsp olive oil
500ml chicken stock
500ml whole milk
200g instant polenta
200g soft, rindless goats cheese
50g finely grated Parmesan
2 tsp extra-virgin olive oil
Purple sprouting broccoli or minted peas, to serve
Sea salt and freshly ground black pepper