Name: Lamb Shoulder with Polenta and Beans
Yield: Makes 6 servings
Ingredients: 2 cups fresh basil leaves; 2 tablespoons olive oil; 1 3-pound boneless lamb shoulder roast, tied (a butcher can do this); Kosher salt, freshly ground pepper; 4 sprigs thyme; 1 small shallot, finely chopped; 1 garlic clove, finely grated; 1 cup coarse polenta; 1 cup heavy cream; 3 cups (or more) low-sodium chicken broth; Kosher salt, freshly ground pepper; 1/3 cup sugar; 1/3 cup unseasoned rice vinegar; 1/2 teaspoon hot chili paste (such as sambal oelek); 1 teaspoon kosher salt plus more; 2 leeks, white and pale-green parts only, halved lengthwise, sliced crosswise 1/4" thick, divided; 3 ounces thick-cut bacon, sliced crosswise 1/4" thick; 1 14-ounce can cannellini beans, rinsed; Freshly ground black pepper; 3/4 cup fresh flat-leaf parsley leaves; 1/2 cup fresh cilantro leaves with tender stems

Thanks to two very hands-off methods for the lamb and polenta, this is an excellent choice for a dinner party.

Recipe information

Yield
Makes 6 servings

Ingredients

Lamb roast:

2 cups fresh basil leaves

2 tablespoons olive oil

1 3-pound boneless lamb shoulder roast, tied (a butcher can do this)

Kosher salt, freshly ground pepper

Polenta:

4 sprigs thyme

1 small shallot, finely chopped

1 garlic clove, finely grated

1 cup coarse polenta

1 cup heavy cream

3 cups (or more) low-sodium chicken broth

Kosher salt, freshly ground pepper

Beans and assembly:

1/3 cup sugar

1/3 cup unseasoned rice vinegar

1/2 teaspoon hot chili paste (such as sambal oelek)

1 teaspoon kosher salt plus more

2 leeks, white and pale-green parts only, halved lengthwise, sliced crosswise 1/4" thick, divided

3 ounces thick-cut bacon, sliced crosswise 1/4" thick

1 14-ounce can cannellini beans, rinsed

Freshly ground black pepper

3/4 cup fresh flat-leaf parsley leaves

1/2 cup fresh cilantro leaves with tender stems

Preparation

For lamb roast:
Step 1
Preheat oven to 325°F. Blend basil and oil in a food processor until smooth. Place lamb in a roasting pan. Season generously with salt and pepper and rub basil purée all over. Cover with foil, and cook until fork-tender, 3-3 1/2 hours. Increase oven temperature to 500°F. Remove foil and roast lamb until golden brown, 10-15 minutes. Let rest 30 minutes. Pour pan juices into a measuring cup and skim; set jus aside.
For polenta:
Step 2
Reduce oven temperature to 325°F. Mix thyme, shallot, garlic, polenta, cream, and 3 cups broth in a 13x9x2" baking dish; season with salt and pepper. Cover with foil and bake, without stirring, until polenta is softened and liquid is almost completely absorbed, 60-75 minutes. Thin polenta with more broth, if needed.
For beans and assembly:
Step 3
Bring sugar, vinegar, chili paste, 1 teaspoon salt, and 1/3 cup water to a boil in a small saucepan. Add half of leeks, reduce heat, and simmer until soft, 8-10 minutes. Drain; set leeks aside.
Step 4
Wipe out saucepan. Cook bacon over medium heat until fat renders and bacon is crisp, about 5 minutes; transfer to a paper towel-lined plate. Add remaining uncooked leeks to saucepan and cook, stirring often, until soft, 8-10 minutes. Add beans, bacon, and reserved boiled leeks and cook until heated through, about 3 minutes; season with salt and pepper.
Step 5
Untie lamb and thinly slice. Divide polenta among bowls. Top with lamb, beans, and herbs; drizzle with jus.

TagsLamb Shoulder Lamb Meat Polenta Rice & Grains Cannellini Bean White Bean Bean and Legume Vegetable Main Dinner Nut Free Oven Bake Food Processor Bon Appétit

Recipe information

Ingredients

Lamb roast:

Polenta:

Beans and assembly:

Preparation

For lamb roast:

Step 1

For polenta:

Step 2

For beans and assembly:

Step 3

Step 4

Step 5

Recipe notes