-
Roast chump of lamb with creamed polenta
- Prep time:
- 30 mins, plus resting
- Cook time:
- 40 mins
- Serves:
- 4
A meaty main course full of the fresh flavours of spring, from Paul Heathcote
Ingredients
For the meat
For the creamed polenta
- 50g Onions, finely chopped
- 2 clove Garlic, crushed
- 6 button mushrooms, finely sliced
- 20g Butter
- 125g instant Polenta
- 500ml boiling Milk
- 50g grated Parmesan
- 1 small bunch Basil, finely shredded
- 50 g Pine kernels, lightly toasted
- 50g cooked Peas
For the pea, broad bean and mint salsa
- 100g Peas, fresh or frozen
- 100g Broad beans, fresh or frozen
- 1 small handful Parsley
- 1 small handful Mint
- 1 small handful coriander leaves
- 2 Spring onions, finely sliced
- 85ml white wine vinegar
- 85ml extra virgin Olive oil
Method
1. For the meat: rub the lamb with olive oil, thyme and sea salt. Set aside to rest for 20 minutes.2. Preheat the oven to 200C/gas 6.
3. Heat a frying pan and add the lamb, fat side down - no extra oil is necessary. Cook over a high heat until the fat browns; turn and brown on all sides.
4. Transfer the lamb, fat side down, to a large roasting tin and roast for 6-8 minutes until done but still pink in the centre. Remove from the oven and leave to rest for 10 minutes.
5. For the creamed polenta: gently fry the onions, garlic and mushrooms in butter until soft but not coloured.
6. Stir in the polenta then slowly add the milk, stirring well until a soft porridge is formed. Add the parmesan, basil, pine nuts and season with salt and pepper. Keep warm until ready to serve. You may need to add a little boiling water if it firms up. Stir in the peas just before serving.
7. For the pea, broad bean and mint salsa: cook the peas until just tender. Drain and refresh under cold water. Repeat for the beans and skin them by squeezing between your fingers. Mix with the peas.
8. Blitz the parsley, mint, coriander and spring onions in a food processor to roughly chop. Add three quarters of the peas and beans and blitz to a rough purée. Add the vinegar and olive oil blitz for a few seconds more.
9. Stir the remaining peas and beans into the salsa and season with salt and pepper.
10. To serve, spoon some of the polenta on the centre of a plate. Slice the lamb against the grain and lay on top. Dollop a good spoonful of the salsa on top.










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