Chef Way Chris Cosentino serves roasted lamb necks with polenta cooked in a mix of sheep-milk whey and whole milk.
Easy Method Marinated boneless leg of lamb hurts and extremely scrumptious along with velvety polenta with mascarpone
More Recipes by Chris Cosentino
How to Make It.
In a food mill, puree the lemons with the garlic, fennel, olive oil and the 1 tablespoon of pepper. Set the lamb in a glass baking dish and coat with the marinade. Cover with plastic wrap and cool over night.
Preheat the oven to 350 °. Remove some of the marinade and transfer the lamb into a roasting pan. Season with salt. Roast for about 45 minutes, up until an instant-read thermometer inserted in the thickest part signs up 125 °. Transfer the lamb to a cutting board and let rest for 15 minutes.
Meanwhile, in a big saucepan, combine the water with the polenta, whisking up until smooth. Cook over moderate heat, stirring, till the polenta is somewhat thickened, about 5 minutes. Blend in the 1 cup of milk and cook over moderate heat, blending constantly, until the polenta is practically tender, about 25 minutes. Whisk in the butter and mascarpone and cook for about 15 minutes longer, until the polenta is velvety and tender. Stir in the Pecorino Romano and season the polenta with salt and pepper.
Spoon the polenta onto dinner plates. Thinly slice the roasted lamb and arrange the pieces over the polenta. In a small bowl, integrate the sliced parsley and prepared horseradish. Spray the mix over the lamb and serve.
Juicy, cherry-scented Montepulciano d’Abruzzo.