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- Lamb shoulder with le gruyere and polenta
Lamb shoulder with le gruyere and polenta
500g Boneless Australian Lamb Shoulder
100g Gruyere, grated
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.