Lamb shoulder with le gruyere and polenta

Serves

Prep Time

Cook Time

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

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.