Chef Greg Farnan Braised lamb with stout and black pepper and creamed polenta
- Prep time 20Min
- Cook time 1Hr, 35Min
- Technique Braise
- Meat Lamb
- Cut Shoulder
- Serves 4
A hearty dish featuring tender lamb braised with stout and black pepper, served on a bed of creamy polenta and garnished with fried leek and crunchy walnuts.
Ingredients
Lamb Ingredients:
- 1 boneless lamb shoulder
- 2 carrots, roughly cut
- 2 sticks celery, roughly cut
- 1 onion, roughly cut
- 200g walnuts, plus extra for garnish
- 2L strong lamb or beef stock
- 500ml stout
- black peppercorns
- bay leaves
- bouquet of fresh herbs
Polenta Ingredients:
- 2 cups milk
- 2 ounces fine polenta
- 1 ½ ounces grated parmesan
- salt and freshly ground white pepper
- julienne of fried leek for garnish
Method
For the Lamb and Sauce:
- Seal the lamb shoulder on all sides in a hot pan then sit on a bed of the roughly cut vegetables and most of the walnuts. Add the stock and stout, peppercorns, bay leaves and herbs, then cover with aluminium foil and place in a 350ºF oven for approximately 1 ½ hours.
- When cooked, break the lamb into large chunks and set aside for serving, retaining the roasting liquor. Strain the liquor and remove any excess fat, reserving the liquor.
- Mouille the vegetables and add to the strained roasting liquor. Bring this sauce to the boil, then simmer until it has reached the desired consistency.
For the Polenta:
- Bring the milk almost to boiling point then add the polenta and ground parmesan, making sure that both are thoroughly mixed in.
- Stir the polenta until it starts to thicken then add the salt and pepper to taste. Let the polenta rest 5 minutes before using.
To Serve:
- Put a spoon of the soft polenta in the center of a large dish and place a “chunk” of the lamb on the polenta.
- Add the sauce around the dish and garnish with a julienne of fried leek and extra walnuts
