Slow Roasted Lamb Shoulder

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					Slow Roasted Lamb Shoulder, Creamy Polenta and Almond Basil Pesto Serves: 4 Ingredients • 1 - 2 lb lamb shoulder roast, tied • Salt and Pepper to season • 1 cup Vita Sana Instant Polenta (ignore the box’s directions) • 2 cups Water • 1½ cups Milk • 2 tbsp unsalted butter • 1/2 cup grated Parmesan cheese • Salt and Pepper to taste • 1/4 cup slivered almonds • 1 Garlic clove, smashed • 2 cups mint leaves • 1/4 cup grated Parmesan cheese • 3/4 cup plus 2 tablespoons extra-virgin olive oil • Salt and pepper to taste • Lemon wedges for serving Method 1. Season the lamb roast generously with salt and pepper, wrap in plastic and refrigerate overnight. Bring the roast to room temperature before cooking. 2. In a food processor, pulse the almonds with the garlic until finely chopped. Add the mint leaves, cheese and 3/4 cup of the oil and process until smooth. Season the pesto with salt to taste. 3. Preheat the oven to 325°F. In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the roast and sear over high heat, turning, until browned on all sides, about 10 minutes. Transfer the roast to a large roasting pan and spread half of the pesto over it. Cover tightly with foil and roast for about 2 hours. Remove the foil, increase the oven temperature to 425°F and roast for 30 minutes longer, until browned on top and an instant-read thermometer inserted in the center of the roast registers 170°F. Transfer the lamb to a cutting board and let rest for 10 minutes. 4. Bring water and milk to a boil. Pour Vita instant Polenta in a steady stream, stirring with a wooden spoon to prevent lumps from forming. Cook over low heat, stirring constantly, for about 15 minutes. Season with salt, pepper and cheese. 5. Remove the strings and carve the roast into 1/2-inch-thick slices. Serve with the remaining pesto and lemon wedges.
	Welcome to the chef's table, a feature here at Commisso's Fresh Foods that will showcase some of the ideas and recipes from our own in-house chef's. Appetizers Coconut Shrimp Nanna Hunter's Coney Fries Soups, Sauces & Salads Alfredo Sauce Arugula, Pear & Walnut Salad Butternut Squash Soup Commisso's Chicken Noodle Soup Commisso's Original Chicken Stock Commisso's Tomato Sauce Pesto Sauce Sides Balsamic Grilled Vegetables Bubble & Squeak Entrees Beef Chili with 3 Beans Beer Can Chicken Chicken & Broccoli Stir Fry Citrus Chicken Under Brick Commisso's Grilled Pizza Fresh Pasta, Meatballs & Sauce Grilled Salmon on Cedar Harissa Chicken Shish Kebab Irish Stew with Soda Bread Jambalaya Low & Slow Smoked Ribs Nana Hunter's Chicken Pot Pie NEW Rabbit Braised in Tomato Scallop Mille Fuille with Raitta Slow Roasted Lamb Shoulder Three Mushroom & Cheese Frittata NEW Whole Salmon Baked in Rock Salt Desserts Deep Fried Oreo's Grilled Peaches with Coconut Gelato Grilled Pineapple Strawberry Gelato Mutsu Apple Crisp with Gelato Beverages Coco Water Martini Commisso's Pina Colada Harvest Squash Sip

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