skip to main content

Instructions

Preheat the oven to 160 degrees Celsius. Add the lamb to a large roasting dish, drizzle with olive oil, add in your garlic and onions and rub in the seasoning on the meat. Next place in the oven and roast for three or so hours then turn over and add ¼ of a pint of water and two glasses of red wine roasting for a further two hours. Half an hour prior to removing from the oven add in the rosemary and half of the oregano. This way you retain as much of the herbs flavour as possible. Allow the lamb to rest for 20-30 minutes before serving. You can keep it warm by loosely covering with parchment paper and a tea towel.

Once the lamb is removed, place the roasting dish with cooking juices over a medium heat to intensify the flavour and create a delicious gravy. You can add corn flour at this stage if you like a thicker sauce. Just add a teaspoon of cornflour to a dash of water and mix until you have a smooth paste. Bring the sauce to the boil and pour in the corn flour mix. Cook on a medium to high heat for a few minutes and have a try, you should have a delicious rich sauce. Don’t forget to give the tray a good scratch so that you don’t miss all the flavoursome bits that have stuck while roasting.

For the polenta add your water to a large saucepan then once it’s almost boiling reduce the heat and slowly pour in the polenta. If you do this very gradually you’ll avoid any lumps forming. NOTE – Ensure that you’re stirring the whole time when pouring the polenta in, this again will ensure you don’t get lumps. Cook for around 7-10 minutes until the grainy texture of the polenta has gone, you can check this by rubbing a little between your fingers. Next add in the butter and cream (still stirring) along with the Parmesan. Have a taste at this stage and add in the seasoning according to taste. I find you need a fair bit of seasoning with polenta despite there being a tonne of cheese in here.

Serve the lamb on top of a huge mound of polenta pouring over a little of the sauce or gravy. Add a final sprinkle of fresh oregano and black pepper and get stuck in.

A big bowl of buttered greens is a great addition to this dish.

Loading...