Barbecue Lamb with Polenta

Name: Barbecue Lamb with Polenta
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: ½ tbsp olive oil; 400 g (14oz) lamb shoulder, diced; 1 large onion, finely sliced; 1-2 red chillies, deseeded and finely chopped; 400 g tin chopped tomatoes; 2 tbsp. soy sauce; 2 tbsp. dark brown sugar; 5 tbsp. tomato ketchup; 300 mL (½ pint) lamb or chicken stock; 1 1/2 L (2⅔ pints) chicken stock; 375 g (13oz) quick-cook polenta; Large handful of fresh coriander, roughly chopped

You’ll be amazed by how well the ingredients in this lamb recipe marry together – the barbecue sauce is simply stunning.

By The GH Kitchen TeamPublished: 10 September 2011

Jump to recipe

Good Housekeeping

Advertisement - Continue Reading Below

Yields:

Prep Time:

20 mins

Total Time:

20 mins

Ingredients

For the lamb

½ tbsp olive oil
400 g (14oz) lamb shoulder, diced
1 large onion, finely sliced
1-2 red chillies, deseeded and finely chopped
400 g tin chopped tomatoes
2 Tbsp. soy sauce
2 Tbsp. dark brown sugar
5 Tbsp. tomato ketchup
300 ml (½ pint) lamb or chicken stock

For the polenta

1 1/2 l (2⅔ pints) chicken stock
375 g (13oz) quick-cook polenta
Large handful of fresh coriander, roughly chopped

Directions

For the lamb
1. Step 1
  Heat the oil in a large pan and brown the lamb (in batches if necessary). Add the onion to the pan and cook gently for 10min.
2. Step 2
  Stir in chillies, tomatoes, soy sauce, sugar, ketchup, stock and some seasoning. Bring to the boil, cover and simmer gently for 1hr or until lamb is tender. Check seasoning.
3. Step 3
  About 10min before lamb is ready, make the polenta. Pour the chicken stock into a large pan and bring to the boil. When bubbling, quickly whisk in the polenta and stir to thicken (you might need more stock/water, as it thickens quickly). Stir in the coriander and check seasoning (it will need plenty!). Serve immediately with the lamb.
For the polenta
1. Step 1
  Heat the oil in a large pan and brown the lamb (in batches if necessary). Add the onion to the pan and cook gently for 10min.
2. Step 2
  Stir in chillies, tomatoes, soy sauce, sugar, ketchup, stock and some seasoning. Bring to the boil, cover and simmer gently for 1hr or until lamb is tender. Check seasoning.
3. Step 3
  About 10min before lamb is ready, make the polenta. Pour the chicken stock into a large pan and bring to the boil. When bubbling, quickly whisk in the polenta and stir to thicken (you might need more stock/water, as it thickens quickly). Stir in the coriander and check seasoning (it will need plenty!). Serve immediately with the lamb.
  
  Like this? You'll love...
  
  Slow roast lamb with salsa verde

Cooking Time: 1.15

Per Serving:

Calories: 677
Total carbs: 87 g
Sugars: 17 g
Total fat: 24 g
Saturated fat: 9 g

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

Watch Next