Spring suckling lamb with rosemary polenta recipe

Break down the lamb in steaks, chops, cutlets, etc (or ask your butcher to do this for you). Divide the bigger pieces (legs etc) from the small ones (chops etc).

Season the lamb with salt and pepper. Place in a large container with the herbs, garlic and olive oil. Marinate for 2 hours.

Preheat the oven to 230°C. Transfer the lamb to baking trays (do not overlap the pieces) and roast for 15-20 minutes.

Meanwhile, place the wine in a saucepan over high heat. Boil for 10 minutes. Add the chicken stock and the veal jus, and return to the boil.

Reduce oven temperature to 150°C. Divide the wine mixture among the roasting trays. Add a bouquet garni to each tray, cover with foil and cook for 2 hours.

Using a fork, test the meat is cooked (ie detaches from the bone easily). In some cases, the tray with the larger pieces will require a further 30-45 minutes.

Separate the meat from the sauce and set aside to cool.

Pour the sauce into a pot and reduce by half, skimming the fat off the surface. When the sauce is ready, return it to the roasting trays with the meat and reheat to serve.

To prepare the polenta, place the water and milk in a saucepan. Add the bay leaf and garlic, and season with salt and pepper. Bring to the boil.

Remove the garlic and bay leaves. Whisk in the polenta. As soon as it starts to thicken, reduce heat to low, and cook for 30 minutes, stirring continuously.

Stir in the butter. Add the Parmigiano-Reggiano and whisk vigorously. Add the rosemary and season to taste with salt and pepper.

Pour into a shallow tray to set. When cold, cut into portions. Transfer the polenta onto trays. Sprinkle with the extra Parmigiano-Reggiano and butter. Bake in oven until golden brown.

Serve with the lamb.