Braised lamb spiced with coffee and paprika on polenta rounds makes for tasty appetizers (or when you’re making a meal of small bites).
While not strictly seasonal or scientific, this is one of those recipes that turned out too good not to share. The combination of paprika, coffee, and red wine makes the lamb incredibly flavorful. It balances out well on simple discs of polenta with a little sharp onion. And as the lamb is cooking, it makes the house smell amazing.
While not quick, these are definitely worth the wait.
Lamb and Polenta Bites
- ½ c/80g polenta
- 2 c/475ml water
- 1 tbs/15g butter omit for dairy free
- ½ tsp salt
- ½ tsp pepper:
- 1 tbs/15ml olive oil
- ¾ lb/340g lamb leg steak
- 3 tbs/20g coffee beans
- 1 tsp/3g smoked paprika
- 1 tsp/3g ground all spice
- ½ tsp ground pepper
- ¼ tsp salt
- 1 c/240ml red wine
- 1 small spring onion or green onion
- Cook on medium low for 5 minutes. Reduce to low. Stir frequently for 15-20 minutes until thick and gloopy.
- Pour out on to a baking sheet lined with nonstick mat or parchment. Smooth to ½”. Put in fridge to set.
- Mix paprika, all spice, salt, and pepper together. Season each side of the lamb.
- Heat oil in a pan on high. Sear each side of the seasoned lamb for 30 seconds.
- Reduce heat to low, add wine and coffee beans. Cover and cook for approximately 2 hours or until able to pull apart with a fork.
- Remove the polenta from the fridge. Use a biscuit cutter to cut 2-2 ½” circles (as many as possible). Set aside.
- Thinly slice onion in rounds or semi-circles (if it’s a larger spring onion).
- Once lamb is done, remove coffee beans as much as possible. Use two forks to shred lamb.
- Top each polenta disc with about a tbs of lamb and a sprinkle of onion.
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