John Myers
Contents
show
Cooking: Lamb Cooked in Milk and Creamy Polenta
The perfect cooking: lamb cooked in milk and creamy polenta recipe with a picture and simple step-by-step instructions.
Polenta:
- 4 Bay leaves
- 1 branch Rosemary
- 1 branch Oregano
- 1 pcs Fresh garlic
- 5 toes Garlic
- 9 Shallots
- 1 l Milk
- Salt and pepper
- Olive oil for frying
- 300 ml Milk
- 300 ml Vegetable stock
- 70 g Polenta semolina
- 1 Shallot
- 1 toe Garlic
- Salt
- 50 g Freshly grated Parmesan
Lamb:
- Season the lamb on all sides then fry on all sides in hot olive oil. Peel and halve the onion, peel the garlic in half.
- Add everything to the meat as well as bay leaf, oregano and rosemary. Fill up with the milk and do not cook with convection at 220 ° C for about 30 minutes, then continue cooking at 150 ° C for about 2 hours, pouring the milk over and over again.
- Remove the meat, remove the spices from the sauce and then puree everything. Season again to taste and serve.
Polenta:
- For the polenta, finely chop the onion and garlic in a little butter, add the milk and the stock and bring to the boil.
- Sprinkle in the semolina and let it cook slowly, stirring again and again. Stir in the Parmesan and season to taste.
Facebook Comments