Recipe

Slow-roasted lamb leg with soft polenta

  • 30 mins preparation
  • 5 hrs 45 mins cooking
  • Serves 6
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Ingredients

Slow-roasted lamb leg
  • 3 kilogram leg of lamb
  • 1 wedge of preserved lemon
  • 2 medium brown onions, chopped coarsely
  • 4 clove garlic, chopped
  • 600 gram can chopped tomatoes
  • 1/4 cup (70g) tomato paste
  • 3 bay leaves
  • 1/4 cup (40g) currants
  • 1/4 cup (60ml) red wine
  • 1 teaspoon ground corriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1/4 teaspoon loosely packed saffron threads
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cardamon
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoon olive oil
  • 1/3 cup (45g) slivered almonds
  • 3/4 cup loosely packed coriander leaves
  • 80 gram persian feta
Soft polenta
  • 1 litre (4 cups) milk
  • 1 clove garlic, bruised
  • 3/4 cup (120g) polenta

Method

Slow-roasted lamb leg with soft polenta
  • 1
    Preheat oven to 160°C/325°F.
  • 2
    Trim excess fat from lamb, if necessary. Pull away flesh from preserved lemon; discard flesh. Rinse rind well, then chop finely. Combine rind with onion, garlic, tomatoes, tomato paste, bay leaves, currants and wine in a large oven bag.
  • 3
    Combine spices in a small bowl. Rub oil all over lamb, then spice mixture; place lamb in oven bag. Place lamb in bag on a large oven tray. Seal the bag using the tie provided, then pierce five or six times near the top of the bag to allow steam to escape during cooking.
  • 4
    Roast 5 hours or until lamb is very tender.
  • 5
    Half an hour before serving, make soft polenta. Bring milk and garlic almost to the boil in a large saucepan. Gradually add polenta, whisking continuously. Stir over medium heat for 10 minutes or until thickened; discard garlic. Season with salt. (Stir in extra milk if required for consistency.)
  • 6
    Meanwhile, place nuts in a single layer on an oven tray; roast 8 minutes or until browned.
  • 7
    Pull meat from lamb leg in large chunks. Divide polenta among shallow bowls, top with meat and remaining sauce. Sprinkle with nuts, coriander and drained feta.

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