Here’s a dish to celebrate all that is delicious about Sabato products! And all that is functional about the Ironclad Old Dutch!
Fall off the bone, mouth-wateringly tender lamb, slow cooked in a rich herby nduja and olive sauce and served on top of a bed of cheesy, creamy polenta... The perfect way to say goodbye to the cooler months of this year and hello to summer!
Nduja is the talk of the town - but why? Because it’s the perfect blend of salty pork and smoky chilli – the small jar packs maximum flavour. Whether served as is on toast or added to a dish like this, it’s lip-smackingly yum.
This dish is a one-pot-wonder, with everything made in the Old Dutch. Genius! So slide a crunchy green side salad and a bottle of red from Sabato’s amazing selection onto the table to accompany, and enjoy being everyone’s favourite person! AGAIN!
THE LAMB1 Hawkes Bay Lamb Oyster Shoulder
2 T olive oil
2 t Salt Flower flakes
2 T paprika flakes
THE SAUCE1 large leek, sliced
1 bulb garlic, minced
2 T olive oil
6 fresh bay leaves
2 long stalks of fresh rosemary, off the stalk
1 large handful of fresh thyme sprigs, off the stalk
4 T Nduja Spilinga
250ml Sabato Tomato Passata
250ml liquid chicken stock
250ml red wine
1 small jar Losada olives (approx. 170g)
THE POLENTA2 c liquid chicken stock
2 c boiling water
1 t salt, or less if your stock is salty
1 c La Grande Ruota Yellow Quick Cook Polenta
1 c parmesan, grated
1 T paprika flakes
Heat oven to 160°c.
Heat the Old Dutch lid till smoking hot and sear the lamb on each side in 1T olive oil, sprinkling with the salt and paprika evenly on both sides.
In the Old Dutch pot, gently heat the other 1T of olive oil then sauté leeks and garlic and half the fresh herbs till the leeks soften and the herbs release their aroma. Add Nduja, tomato passata, chicken stock, and red wine and stir well.
Nestle the seared lamb shoulder into the tomato leek mixture and sprinkle with the olives and the rest of the herbs.
Wipe out the Old Dutch lid then place it on top of the Old Dutch pot. Slow cook, lid on, for four hours.
Remove Old Dutch from the oven. Turn the heat up to 220°C.
Remove the Old Dutch lid and take a big sniff. YUM!!! Let rest at room temperature while you make the polenta. Once rested, scoop any lamb fat off the surface of the sauce with a big spoon.
Bring water, stock and salt to the boil in your Old Dutch Lid. Pour in the polenta in a steady slow stream, whisking with a fork as you go. It will be a slightly tight fit – so be careful while you whisk!
Once the mixture is thick and smooth, add the butter and half the parmesan and mix well. Sprinkle the remaining parmesan and the paprika on top.
Pop the Old Dutch lid back on the pot (polenta side up!) Return Old Dutch to the oven and cook a further 15 minutes.
Grind plenty of black pepper over the top of the lamb before serving with your fresh salad - and wash it all down with a great red!