Barbecue Lamb with Polenta

Name: Barbecue Lamb with Polenta
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 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 (1/2 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

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Good Housekeeping

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Yields:

Prep Time:

20 mins

Total Time:

20 mins

Ingredients

For the lamb

1/2 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 (1/2 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.
  
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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

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. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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