INGREDIENTS
Lamb shoulder
1 brown onion, roughly chopped
6 garlic cloves, crushed
2 tsp fine sea salt
1 tsp black pepper
1 long red chilli, deseeded and thinly sliced
½ bunch oregano
6 sprigs thyme
80 ml (⅓ cup) vegetable oil
2 kg boned lamb shoulder
Creamy polenta
500 ml (2 cups) milk
700 ml (2 ⅔ cups) water
170 g (1 cup) polenta
70 g butter, diced
150 g (2 cups) parmesan, finely grated
Salt and pepper, to taste
Gremolata
2 tbsp (40 ml) olive oil
¼ cup lemon zest
1 garlic clove, crushed
¼ cup flat leaf parsley, finely chopped
Salt and pepper, to taste
Miele accessories
METHOD
Lamb shoulder
- Blend or process the onion, garlic, salt, pepper, chilli, oregano, thyme and oil until smooth.
- Place the lamb shoulder onto a grilling and roasting insert on a universal tray. Rub the paste evenly over the lamb.
- Place the lamb into the combi steam Pro oven on shelf position 1.
- Select user programmes and create the following:
Stage 1: Select Combi mode: Fan Plus at 225°C + 10% moisture + 30 minutes.
Stage 2: Select Combi mode: Fan Plus at 120°C + 80% moisture + 3 hours. - Save and start the programme.
Creamy polenta
- Combine the milk and water in a large saucepan and place on high heat, induction setting 8. Heat until just below boiling point.
- Reduce the heat to induction setting 4 and gradually add the polenta, whisking constantly.
- Cook for a further 30 minutes or until polenta is cooked, stirring often.
- Remove from the heat and whisk in the butter and parmesan.
- Season to taste.
Gremolata
- Combine all ingredients together, season to taste.
To serve
- Remove the lamb from the oven, rest for 10 minutes.
- Gently shred the lamb with two forks. Serve with the polenta and gremolata.
Additional appliance methods:
LAMB-
Dialog oven:
- Sear the lamb shoulder on induction setting 7 until golden brown before rubbing with marinade paste.
- Place the lamb in in a roasting dish and pour 500 ml (2 cups) chicken stock around the lamb. Select M Chef + Conventional at 170°C + GU: Intensity Strong + preheat ON shelf position 2 + Duration 2 hours.
Oven:
- Sear the lamb shoulder on induction setting 7 until golden brown before rubbing with marinade paste. Place the lamb in in a roasting dish and pour 500 ml (2 cups) chicken stock around the lamb. Cook for 2 hours on Conventional at 170°C.
POLENTA
- Cook the polenta in the steam oven using the Automatic Programme: Grains / Polenta. And follow the prompts.
Hints and tips
- Any type of milk or stock can be used for the polenta. Add more garlic to the gremolata if desired.
- Leftover polenta can be set in a tray, sliced into batons and recooked as chips in the oven on Fan Plus at 220°C for 30 minutes, turning once.
APPLIANCE / FUNCTION
Miele
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