Main Dish
Slow-Roasted Lamb Shoulder with Creamy Polenta and Kalamata Olives
Francis Ford Coppola Winery
300 Via Archimedes
Geyserville, CA 95441
francisfordcoppolawinery.com
- RECIPE YEAR: 2018
- RECIPE BY: Timothy Bodell
- YIELD: Serves 4
- PAIRS WELL WITH: I Mille
Tender and flavorful lamb shoulder served with creamy polenta and briny olives make for a delicious fall or wintertime dish.
Ingredients:
- 2 pounds lamb shoulder
- Salt and freshly ground pepper, to taste
- 4 cups water or stock
- 1 cup milk
- 1 cup cornmeal
- 2 tablespoons unsalted butter
- 1/2 cup grated Pecorino Romano cheese
- 1 cup Kalamata olives, pitted and halved
- 1/2 cup chopped fresh herbs, such as flat-leaf parsley, thyme and chives
Directions:
Preheat the oven to 350°F. Prepare a medium-hot fire in a grill. Season the lamb shoulder with salt and pepper and grill until caramelized on all sides. Transfer the lamb to a casserole dish, cover with aluminum foil and cook in the oven until tender, about 3 hours. Meanwhile, in a saucepan over medium-high heat, combine the water and milk and bring to a boil. Slowly add the cornmeal, reduce the heat to low and cook, stirring frequently, until the cornmeal is cooked, about 30 minutes. Stir in the butter and cheese, and season to taste with salt and pepper. Cover and set aside. To serve, spoon the polenta into shallow bowls and top with the lamb shoulder and some of the juices left in the casserole dish. Garnish with the olives and herbs and serve.
