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Lamb shoulder with le gruyere and polenta
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Lamb shoulder with le gruyere and polenta

Serves

4

Prep Time

20

Cook Time

30

Ingredients

Olive Oil

500g Boneless Australian Lamb Shoulder

200g Polenta

750ml Water

100g Gruyere, grated

50g Butter

Salt and pepper, to taste

4-5 Cherry Tomatoes, for garnish

2 Bell Peppers, for garnish

Method

  • First, place the water in a pot. Add 25g butter and bring to the boil. Once the water is bubbling, slowly empty the polenta into the pan, stirring all the while with a whisk.
  • Meanwhile, very lightly grease a baking tray, approximately 34cm by 25cm wide and a couple of centimetres deep.
  • Reduce to a low-medium heat and continue stirring through – here you may want to switch to a wooden spoon. Keep stirring for 5 minutes or so until it begins to thicken.
  • Add the butter and stir through, which will loosen the polenta up a bit. Add the Gruyère cheese, again still stirring so that the cheese melts and incorporates into the polenta. Taste for seasoning, grinding in a good mix of salt and pepper
  • Working quickly, pour the polenta into the tray, giving it a good shake to distribute the ‘porridge’ evenly into the corners.
  • Cover with a tea towel and leave in a cool part of the kitchen to set fully – this takes about 1–2 hours.
  • Turn out the slab of polenta onto a chopping board. Cut into thin slices and set aside.
  • Heat oil in a pan and season the lamb shoulder with salt.
  • Cook the lamb for 2.5 minutes on each side or until nicely browned, then allow to rest for a few minutes before slicing.
  • Thinly slice the roasted lamb and arrange the slices with the polenta.
  • Fry cherry tomatoes for garnish.
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