Go Back

Roast Lamb Leg with Polenta

Roasted leg of lamb with griddled vegetables and polenta cakes
Prep Time1 hr
Cook Time2 hrs
Course: Main Course
Cuisine: American
Keyword: Lamb leg, Polenta


  • Lamb Leg 4 - 5 lb
  • 1 teaspoon salt and pepper
  • 3 oz grapeseed oil
  • 1 ea red onion
  • 6 small ramps/wild leeks or 8 scallions optional
  • 1 ea broccoli rabe or rapini
  • 2 ea Fresno chili pepper
  • 1 Tablespoon dried chilis of your choice
  • 4 Tablespoons chives chopped
  • 1 ea lemon
  • 8 oz polenta


Roast Lamb Leg

  • Allow thawed lamb leg to reach room temperature (about 4 hours).
  • Remove leg from netting and unroll. Brush leg with oil and season with salt, pepper and dried chilis. Roll meat back up and replace netting on leg.
  • When oven roasted cook slowly at 325°F, basting with pan drippings, until internal temperature reaches 125°F (approximately 20 minutes per lb).
  • Remove from the oven and wrap in foil.
  • Turn oven up to 450°F. Remove meat from foil and place back in the oven until outside is crisp but not burnt.


  • Before you cook the lamb, cook the polenta.  Bring four cups of lightly seasoned water to a simmer, then whisk in the polenta.
  • Slowly simmer until tender adding water when needed, about 90 minutes.
  • Season with salt and pepper.
  • Grease a pan with grapeseed oil and spread out polenta evenly.
  • Cool, then refrigerate. Cut the polenta into squares, triangles, or any shape you like.
  • Brown both sides on an oiled cast iron skillet or griddle, about 4-5 minutes.


  • Slice red onions thin, trim broccoli rabe into manageable sizes, slice Fresno chili peppers and ramps thin and drizzle the cooking surface or skillet with oil.
  • Sear the broccoli rabe and allow to crisp on one side.
  • Add onions, optional ramps, chives and peppers.
  • When vegetables are softened add lemon juice and season with salt and pepper, then keep warm and reserve.


  • Slice the lamb leg and serve with vegetables and polenta.