Chef Conor Hanlon Aussie lamb loin with goat cheese polenta
- Prep time 5Min
- Cook time 1Hr, 30Min
- Technique Sear
- Meat Lamb
- Cut Loin
- Serves 6
Aussie lamb loin with goat cheese polenta
Ingredients
3-4 pounds lamb loin or saddle (or use 16 lamb loin chops, if loin is unavailable)
1 teaspoon vegetable oil
Sea salt
Black pepper
Goat Cheese Polenta:
3 cups milk
1 head garlic, halved horizontally
1 small sachet rosemary and bay leaf
3 ½ cups heavy cream
Salt and black pepper
1 cup Morretti brand yellow polenta
2 ounces unsalted butter, cut into chunks
1/2 cup grated Parmesan
4 ounces goat cheese
Vegetables and Garnish:
1 Japanese eggplant
1 green zucchini
1 gold bar squash or summer squash
¼ cup olive oil
1 pint cherry tomatoes, halved
Extra-virgin olive oil, for garnish
Method
In a large pot, warm the milk with the garlic, rosemary, and bay leaf for 30 minutes on low heat. Pour it through a fine-mesh sieve, discarding the solids. Mix the milk and cream together in a large clean pot. Season them with salt and pepper and bring to a simmer. Whisk in the polenta at a slow constant rate. Don’t stop whisking! Once the polenta is bubbling, elevate it off the direct heat of the stove top with a roasting rack.
Cook the polenta for roughly 1 hour, stirring occasionally. It should be smooth. Slowly add the butter, followed by the Parmesan and goat cheese. Add up to 1 cup warm water, a little at a time, if the consistency is too thick. Set it aside, covered, to keep warm.
Warm oil in a medium sauté pan on medium-high heat. Season the lamb with salt and pepper. Sear the lamb on both sides until it achieves a nice caramelization. Baste it with the rendered lamb fat (or melted butter; if using) while it is searing. Remove it from the pan. Let the lamb rest for about 3 minutes to let the juices redistribute before slicing. Slice the lamb and sprinkle it with sea salt to serve.
Cut the squash, zucchini, and eggplant lengthwise in half, and then scrape out the seeds in the center. Slice the vegetables on a bias. Place a sauté pan on high heat and warm the olive oil. Add the zucchini, squash, and eggplant and toss them a few times in the oil to warm them through. Season with salt and pepper.
To serve: Place a large spoonful of the polenta on each plate. Place the sautéed vegetables on top of the polenta. Lay the sliced lamb on top, garnish with cherry tomatoes, and drizzle with some olive oil.
