How to cook polenta with lamb, recipe with lard and peeled tomatoes to be served also as a single dish, necessary ingredients and cooking in the sauce with the aroma of sage and rosemary.
Ingredients for 4 people
- 600 gr of lamb meat
- 50 gr of lard
- 1 onion
- 1 clove of garlic
- 1 celery rib
- 3 or 4 sage leaves
- 2 sprigs of rosemary
- 250 gr of peeled tomatoes
- olive oil
- broth
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
- salt and pepper
How to make polenta with lamb
Chop the lard, the onion, the garlic clove, the celery rib, the sage leaves, the rosemary and fry them in a pan with very little oil.
Add the lamb cut into pieces, salt and pepper, browning the meat for about an hour, turning it every now and then.
At this point add the peeled tomatoes, continuing cooking with a little broth, making sure that the sauce obtained does not shrink too much as it will be used to soak the polenta.
