Filed Under: corn, herbs, lamb, polenta, roast

Roasted Lamb Leg and Creamy Ricotta Polenta

This Roasted Lamb Leg and Creamy Ricotta Polenta by Chef Roger Mooking brought to us Toronto eats is a simple 6 ingredient recipe that will blow your mind.

August 17th, 2017

From Toronto Eats, by Amy Rosen

This Roasted Lamb Leg and Creamy Ricotta Polenta by Chef Roger Mooking brought to us Toronto eats is a simple 6 ingredient recipe that will blow your mind. Additionally, the Ricotta polenta adds the perfect amount of subtle richness to balance the favours  of this exceptional dish.
Servings
Serves 4–6
Ingredients
  • For the Roasted lamb:
  • 1 boneless lamb leg (2 1/2 lbs)
  • 1 Tbsp olive oil
  • 3 Tbsp dried oregano
  • 1 1/2 Tbsp kosher salt
  • 1 1/2 Tbsp freshly ground black pepper
  • 5 sprigs fresh rosemary
  • For the Ricotta polenta:
  • 2 and 1/2 cups water
  • 2 cups whole milk
  • 3 cloves garlic, minced
  • 1 cup cornmeal
  • 3 Tbsp ricotta
  • Kosher salt
  • Freshly ground black pepper
Directions
  1. Roasted lamb: Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper. Rub lamb with olive oil, oregano, salt, and pepper. Place rosemary on the baking sheet, place lamb on top, and roast for 30 minutes. Flip lamb over and baste with pan juices. Roast for another 20 minutes, or until nicely browned and tender. Remove from the oven, loosely cover with foil, and rest for 10 minutes.

  2. Ricotta polenta: In a medium pot, combine water, milk, and garlic and bring to a simmer on medium heat. Gradually whisk in cornmeal. Reduce heat to low and cook for another 8 minutes, whisking continuously, until cooked through. Remove the pot from the heat, stir in ricotta, and season with salt and pepper. Transfer lamb to a platter and serve family style with ricotta polenta, or serve plated. Sprinkle with fresh herbs if desired.

Roasted Lamb Leg and Creamy Ricotta Polenta
Figure.1

Leave a Reply

Your email address will not be published.

Close