Monday, December 7, 2009

Lamb Roast with Polenta and Vegetables with red wine reduction

I am not 100% certain the where about of how this recipe came to be, except to say that it’s written in my handwriting, and stuck in my notebook. I have made it several times in the past, occasionally I use Lamb Shank and cook it in a pan rather than a roast because it’s quicker. That being said…

What I am 100% certain about, is when you finish making this recipe, the meat is fall apart tender, and mouth wateringly delicious.

Lamb Roast with Polenta and Vegetables with red wine reduction

3-4 lb Lamb Roast, Tied
2 Meyer lemons, sliced
3-4 fresh sprigs of each
Sea Salt & fresh cracked pepper to taste
Hint of olive oil

Place lamb in Dutch Oven rub olive oil over skin and sprinkle with salt and pepper. Lay sliced lemons around and on top of lamb & sprinkle sprigs of herbs over top. Cover and place in Preheated oven at 325 degrees for 20 minutes per pound.

Vegetables with red wine reduction:
1 large red bell pepper - diced
3 cloves garlic - minced
2 shallots - minced
2 carrots - diced
4 stalks celery –diced
1 sprig rosemary
3 sprig Thyme
Handful of sage
28 oz of diced tomatoes (I used canned)
2 cups wine (red)
2 Tablespoons dry chicken bouillon
Tablespoon of Olive oil
2 Tablespoons balsamic vinegar
Cracked black pepper (to taste)
¼ cup Reserve of juice from lamb pan

Heat Oil in pan and add Shallots and Garlic, sweat until clear.
Add in all other veggies (except tomatoes) and turn a few times to coat. Slowly add tomatoes and wine. Bring to boil. Sprinkle in bouillon & Stirl to mix well.

Chop fresh herbs and blend into sauce, turn to simmer. Stirring occasionally, leave to simmer with lid on until Lamb is ready from oven. After removing lamb from oven, stir in ¼ cup juices from pan and the 2 Tablespoons vinegar. Bring back to boil for 2-3 minutes stirring continuously.

1 cup dry polenta
2 cups H2o
1 Tab chicken bouillon
2 cups milk
2 Tab butter
¼ cup grated parmesan

In pot, mix polenta, bouillon, butter and water, bring to a boil, while whisking constantly, add milk and continue to whisk until cooked.

Let the lamb rest for a few minutes while you finish up the sauce (with the juices from the pan) and make the polenta.

Spoon some of the reduction sauce onto the plate, top with the lamb and a little lemon slice. Place the polenta on the side, so the juices of the sauce also run into the polenta.

Serve with lots of crusty French bread for sopping up the amazing sauce.

Technical stuff: makes 6 servings
Difficulty: Moderate, there are more steps here than most of my recipies, but well worth it
Served with: it's a complete meal but you could easily just serve the polenta
Reheat Well?: Yup. yup. yup.
Comments: Cheif Commentators words: could easily eat it at least twice a month, if not once a week. The polenta was GREAT and reheated well with left over sauce. Spice of the sauce really highlighted the polenta. Comfort food for a cold day, without being overly heavy.

yup. it's a keeper.

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