Rolled roast lamb with olive polenta filling and zucchini vegetables

Ingredients for 4 servings:

• 125 ml milk
• 35 g corn semolina
• 1 egg(s)
• 2 cloves garlic
• 150 g olives, black
• 2 shallots
• 10 leaves of sage, chopped
• salt and pepper
• nutmeg
• 800 g rolled roast lamb
• 3 tbsp clarified butter
• 3 tbsp tomato paste
• 350 ml red wine
• 250 ml port wine
• salt and pepper
• Cayenne pepper
• possibly cream
• 500 g zucchini
• 4 tbsp rapeseed oil
• 100 ml white wine
• 4 tbsp mascarpone
• 1 clove(s) garlic
• lemon juice
• salt and pepper

Instructions

Working time approx. 1 hour 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 5 minutes

a juicy roast

For the filling, bring the milk to a boil in a saucepan with the salt, bay leaf, butter, and a little nutmeg. Slowly add the semolina and cook for 5 minutes, stirring constantly. Remove the polenta from the heat, let it swell for 2 minutes, then quickly beat in the egg. Let the polenta cool while stirring. Remove the bay leaf. Finely chop the olives, garlic, sage leaves, and shallots and fold them into the polenta. For the roast, rub the meat all over with salt, pepper, and cayenne pepper. Spread the polenta filling on top, fold in the long sides 1 cm, and then roll up the roast lengthwise. Carefully wrap with kitchen string. Heat the clarified butter in a roasting pan and sear the meat all over. Remove the meat and set aside. Add the tomato paste to the roasting pan, brown it, and deglaze with a dash of port wine. Allow the liquid to reduce, then deglaze again. Continue this process until the port and 250 ml of red wine have been used up. Pour the remaining red wine into the roasting tin, add the meat, and cook in a preheated oven at 180°C (fan oven) for about 45 minutes, turning the meat frequently. For the zucchini, wash and slice the zucchini, season with salt, and let it rest for 15 minutes. Drain any excess water and pat the zucchini dry. Heat the rapeseed oil in a pan, fry the zucchini slices, and add the finely chopped garlic clove. Deglaze with white wine and reduce slightly. Add the mascarpone and season with salt, pepper, and lemon juice. For the gravy, remove the roast from the roasting tin. Finely purée the juices, adding cream, if desired. Season with salt and pepper. Remove the string from the roast, carve up, and serve with the zucchini and gravy. Serve with mashed potatoes.