Lemon-and-Fennel-Roasted Lamb with Polenta

Name: Lemon-and-Fennel-Roasted Lamb with Polenta
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp freshly ground black pepper, plus more for seasoning; 59 milliliters chopped flat-leaf parsley; 6 garlic cloves; 1 Tbsp ground fennel; 2 Tbsps prepared horseradish; 2 kilograms butterflied boneless leg of lamb; 2 larges lemons, scrubbed and thinly sliced; 118 milliliters mascarpone; 237 milliliters milk; 177 milliliters extra-virgin olive oil; 237 milliliters freshly grated Pecorino Romano cheese; 237 milliliters coarse polenta (not instant); 8 servings Salt; 2 Tbsps unsalted butter; 946 milliliters water

Lemon-and-Fennel-Roasted Lamb with Polenta might be just the main course you are searching for. Watching your figure? This gluten free recipe has 590 calories, 34g of protein, and 40g of fat per serving. This recipe serves 8. This recipe covers 27% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, horseradish, mascarpone, and a few other things to make it today. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

In a food processor, 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 refrigerate overnight.

Ingredients you will need

Olive Oil

Marinade

Fennel

Garlic

Lemon

Pepper

Lamb

Wrap

Equipment you will use

Glass Baking Pan

Food Processor

Plastic Wrap

Preheat the oven to 35

Equipment you will use

Oven

Scrape off some of the marinade and transfer the lamb into a roasting pan. Season with salt. Roast for about 45 minutes, until an instant-read thermometer inserted in the thickest part registers 12

Ingredients you will need

Marinade

Lamb

Salt

Equipment you will use

Roasting Pan

Kitchen Thermometer

Transfer the lamb to a cutting board and let rest for 15 minutes.

Ingredients you will need

Lamb

Equipment you will use

Cutting Board

Meanwhile, in a large saucepan, combine the water with the polenta, whisking until smooth. Cook over moderate heat, stirring, until the polenta is slightly thickened, about 5 minutes.

Ingredients you will need

Polenta

Water

Equipment you will use

Whisk

Sauce Pan

Whisk in the 1 cup of milk and cook over moderate heat, whisking constantly, until the polenta is almost tender, about 25 minutes.

Ingredients you will need

Polenta

Milk

Equipment you will use

Whisk

Whisk in the butter and mascarpone and cook for about 15 minutes longer, until the polenta is creamy and tender. Stir in the Pecorino Romano and season the polenta with salt and pepper.

Ingredients you will need

Pecorino Romano

Salt And Pepper

Mascarpone

Polenta

Butter

Equipment you will use

Whisk

Spoon the polenta onto dinner plates. Thinly slice the roasted lamb and arrange the slices over the polenta. In a small bowl, combine the chopped parsley and prepared horseradish.

Ingredients you will need

Horseradish Sauce