Enjoy a tender and flavourful meal featuring juicy lamb chops perfectly seared and crusted with a crunchy polenta coating. This is served alongside a loaded couscous salad mixed with salty feta and olives, marinated tomatoes, and crispy onions, all tossed in a balsamic dressing. A quick and satisfying Mediterranean-inspired dinner!
Painted Wolf’s Polenta-dusted Lamb
Painted Wolf’s Polenta-dusted Lamb
with a couscous salad
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Couscous
- Crispy Onion Bits
- Danish-style Feta
- Free-range Lamb Leg Chop
- Free-range Lamb Leg Chops
- Fresh Parsley
- Pitted Kalamata Olives
- Polenta Crunch
- Tomato
- Tomatoes
- White Balsamic Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
- Butter
Couscous
Boil the kettle. Place the Couscous in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
FLAVOUR PREP
Place a pan over medium heat. When hot, fry the polenta crunch, shifting as it colours, 1-2 minutes. Remove from the pan and spread on a plate to cool. In a bowl, combine the Tomato, the balsamic vinegar and ½ the parsley. Add a generous drizzle of olive oil, season and set aside.
LUSH LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. Sear the lamb until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and coat both sides in the crispy polenta.
FINAL TOUCHES
Just before serving, toss the feta, olives, marinated Tomatoes with all the dressing and crispy onion bits through the Couscous.
ALL DONE!
Plate up the loaded Couscous, garnishing with the remaining parsley. Side with the crusted lamb chop. Yum, Chef - dinner is ready!
Couscous
Boil the kettle. Place the Couscous in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
FLAVOUR PREP
Place a pan over medium heat. When hot, fry the polenta crunch, shifting as it colours, 1-2 minutes. Remove from the pan and spread on a plate to cool. In a bowl, combine the Tomato, the balsamic vinegar and ½ the parsley. Add a generous drizzle of olive oil, season and set aside.
LUSH LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. Sear the lamb until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and coat both sides in the crispy polenta.
FINAL TOUCHES
Just before serving, toss the feta, olives, marinated Tomatoes with all the dressing and crispy onion bits through the Couscous.
ALL DONE!
Plate up the loaded Couscous, garnishing with the remaining parsley. Side with the crusted lamb chop. Yum, Chef - dinner is ready!
Couscous
Boil the kettle. Place the Couscous in a bowl with 225ml [300ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
FLAVOUR PREP
Place a pan over medium heat. When hot, fry the polenta crunch, shifting as it colours, 1-2 minutes. Remove from the pan and spread on a plate to cool. In a bowl, combine the Tomato, the balsamic vinegar and ½ the parsley. Add a generous drizzle of olive oil, season and set aside.
LUSH LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. Sear the lamb until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and coat both sides in the crispy polenta.
FINAL TOUCHES
Just before serving, toss the feta, olives, marinated Tomatoes with all the dressing and crispy onion bits through the Couscous.
ALL DONE!
Plate up the loaded Couscous, garnishing with the remaining parsley. Side with the crusted lamb chop. Yum, Chef - dinner is ready!
Couscous
Boil the kettle. Place the Couscous in a bowl with 225ml [300ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
FLAVOUR PREP
Place a pan over medium heat. When hot, fry the polenta crunch, shifting as it colours, 1-2 minutes. Remove from the pan and spread on a plate to cool. In a bowl, combine the Tomato, the balsamic vinegar and ½ the parsley. Add a generous drizzle of olive oil, season and set aside.
LUSH LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. Sear the lamb until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and coat both sides in the crispy polenta.
FINAL TOUCHES
Just before serving, toss the feta, olives, marinated Tomatoes with all the dressing and crispy onion bits through the Couscous.
ALL DONE!
Plate up the loaded Couscous, garnishing with the remaining parsley. Side with the crusted lamb chop. Yum, Chef - dinner is ready!
Frequently Asked Questions
What is the preparation time for Painted Wolf’s Polenta-dusted Lamb?
The preparation time for Painted Wolf’s Polenta-dusted Lamb with a couscous salad is between 15 and 20 minutes.
What is the total time required to make Painted Wolf’s Polenta-dusted Lamb with a couscous salad?
The total time required to make Painted Wolf’s Polenta-dusted Lamb with a couscous salad is between 20 and 25 minutes.
How many servings does Painted Wolf’s Polenta-dusted Lamb provide?
4 servings
What are the main ingredients in Painted Wolf’s Polenta-dusted Lamb?
Couscous, Crispy Onion Bits, Danish-style Feta, Free-range Lamb Leg Chop, Free-range Lamb Leg Chops, Fresh Parsley, Pitted Kalamata Olives, Polenta Crunch, Tomato, Tomatoes, White Balsamic Vinegar
What is the nutritional information of Painted Wolf’s Polenta-dusted Lamb?
Calories: 993, Carbs: 64.3 grams, Fat: grams, Protein: 44.2 grams, Sugar: 9 grams, Salt: 1555.7 grams
How do I prepare Painted Wolf’s Polenta-dusted Lamb?
ALL DONE!: Plate up the loaded couscous, garnishing with the remaining parsley. Side with the crusted lamb chop. Yum, Chef - dinner is ready! FINAL TOUCHES: Just before serving, toss the feta, olives, marinated tomatoes with all the dressing and crispy onion bits through the couscous. LUSH LAMB: Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. Sear the lamb until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and coat both sides in the crispy polenta. FLAVOUR PREP: Place a pan over medium heat. When hot, fry the polenta crunch, shifting as it colours, 1-2 minutes. Remove from the pan and spread on a plate to cool. In a bowl, combine the tomato, the balsamic vinegar and ½ the parsley. Add a generous drizzle of olive oil, season and set aside. COUSCOUS: Boil the kettle. Place the couscous in a bowl with 75ml [150ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
What should be prepared from my kitchen to make Painted Wolf’s Polenta-dusted Lamb?
Couscous, Crispy Onion Bits, Danish-style Feta, Free-range Lamb Leg Chop, Free-range Lamb Leg Chops, Fresh Parsley, Pitted Kalamata Olives, Polenta Crunch, Tomato, Tomatoes, White Balsamic Vinegar
How many calories does Painted Wolf’s Polenta-dusted Lamb have?
993 calories
How much fat content does Painted Wolf’s Polenta-dusted Lamb have?
grams
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