Lamb Roast on Polenta with Red Pepper Salsa

By Ginny Grant, Cuisine magazine
Lamb Roast on Polenta with Red Pepper Salsa
Preparation Time
Cooking Time
Click stars to rate


Lamb Leg Roast

  • 1 packet Silver Fern Farms Lamb Leg Roast
  • 1 tablespoon olive oil

For the polenta

  • 4 cups chicken stock or water
  • 1 teaspoon salt
  • 1 cup instant polenta
  • 25g butter
  • 50 g parmesan, freshly grated

For the red pepper salsa

  • 1 clove garlic, peeled
  • 2 anchovies
  • pinch chilli flakes
  • grated zest and juice 1 lime
  • 1 roasted red pepper (jarred), finely chopped
  • 1 tablespoon olive oil

To serve

  • mascarpone



Bring the stock or water up to the boil, add the salt and stirring constantly add the polenta, stir for 5 minutes, then take off the heat, add the butter and parmesan and pour into an oiled Swiss roll tin or similar.  Cool then cut into 5 cm rounds or squares.  When ready to cook, lightly oil the polenta rounds and pan fry gently until golden and crisp.

Red Pepper Salsa

Mash the garlic with the anchovies and a little salt to make a paste.  Put into a bowl, add the chilli flakes, the lime zest and juice and the roasted red pepper.  Stir and add the olive oil and adjust seasoning if necessary.

Lamb Leg Roast

Preheat the oven to 180°C.

Rub the lamb with the oil and season generously with salt and pepper.  Heat a fry-pan and brown for 2 minutes on each side.  Put onto a baking tray and roast for 20 - 25 minutes for medium rare, remove from the oven and rest for 10 minutes before slicing thinly.

To serve

On each polenta round smear a little mascarpone, add a slice of the lamb and a small dollop of the salsa.

Tip: Ensure that the lamb is well rested before slicing otherwise the juices will run onto the polenta

Stay Updated