Slow braised lamb with cheesey polenta

16 Apr

It has been a few years since our last attempt to make a meal with polenta as that didn’t go too well! It was ready made polenta which should apparently be sliced and fried.  Unfortunately this resulted in polenta and oil spitting all over and wasn’t the best. We decided to be brave and give polenta another chance in this recipe, cooked soft rather than firm and combined with a generous amount of grana padano cheese.

We boned and chopped up a half shoulder of lamb which was browned off with a few chopped cloves of garlic. To this was added a large glass of wine, some flour and stock.  This reduced with a large glug of passata, extra seasoning and bay leaves. Meanwhile a couple of red and orange peppers were roasted in the oven before being peeled and sliced and added to the sauce.

Mrs M scored it 8 out of 10. Even with the cheese, the polenta was pretty bland, although it was a novel alternative to pasta or potato. Nice to have lamb again and the accompanying sauce was good.

Mr M



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