Lamb Cutlets With Creamy Polenta And Parsley Oil - cooking recipe

Ingredients

2 cups milk
3/4 cup water
2/3 cup instant polenta
1/4 cup finely grated parmesan
None None Parsley Oil
1/3 cup extra virgin olive oil
2 tbsp finely chopped parsley
2 cloves garlic, crushed
None None Lamb Cutlets
8 None lamb cutlets, trimmed
3 None zucchini, halved crosswise, thinly sliced

Preparation

In a large saucepan, bring the milk and water to a boil on high heat.
Gradually stir in polenta. Reduce heat and simmer, stirring, 4-5 minutes, until polenta thickens slightly. Stir in parmesan and parsley and season to taste. Keep warm.
To make parsley oil, in a small bowl, whisk together all ingredients and season to taste.
Preheat grill on high. Brush cutlets and zucchini lightly with olive oil. Grill 2-3 minutes, turning once, until cooked to taste.
Serve polenta topped with lamb cutlets and zucchini. Drizzle with parsley oil.