Slow Roasted Moroccan Leg of Lamb with Polenta – Sabato
Tender, melt-in-your-mouth lamb, with Julie Le Clerc spicy harissa, served over a bed of creamy, soft polenta. Julie's version of harissa was inspired by her travels throughout Morocco. It has a...
Ingredients
- 1 trimmed leg of NZ lamb (approx. 1.5 kg)
- 1 cup Mahoe greek yoghurt
- Juice of 1 lemon
- ½ cup Julie Le Clerc spicy harissa
- Salt and freshly ground black pepper
- 150 ml thevineco Riesling verjuice
- 2 onions, halved
- 4 cups water
- 2 cloves of garlic, crushed
- 1 cup La Grande Ruota quick cook polenta
- 25g Lewis Road Creamery butter
- ¼ cup Parmigiano Reggiano, finely grated
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