Braised leg of lamb with polenta ricotta pie

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Frau steht mit Schürze in der Küche und hebt gerade den Topfdeckel an. Auf der Arbeitsfläche sieht man geschnittene Tomaten liegen.

Wonderfully succulent and creamy

“With this ricotta recipe the polenta ricotta pie is the side dish to the braised leg of lamb. With polenta the problem is often that it is perceived as being very crumbly and dry. The ricotta, helps here to make the whole thing stable and above all soft, among other things due to its water content. The so-called “Dutch Oven” is also used with this dish. This is a cast iron pot to simply and easily prepare delicious dishes. The Dutch Oven can also be used really well for barbecues, especially with gas barbecues. Simply place the Dutch Oven on the barbecue until it is ready. Thanks to the Dutch oven the polenta ricotta pie is still wonderfully succulent and creamy long after serving. A good red wine would also go well with this.”

About the chef


  1. Remove any tendons and gristle from the leg.
  2. Fry the legs in a frying pan, put it in a roasting tin and leave it to rest.
  3. In the meantime, wash the vegetables, cut them into small cubes and fry them.
  4. Also fry the tomato paste and deglaze with the stock and red wine, then gently boil down.
  5. Put the sauce base over the leg of lamb and cook in the oven at 160°C until the leg has a core temperature of 70°C. Remove the leg from the sauce and leave it to rest in the oven at 60°C.
  6. Strain, reduce and season the sauce.
  7. Boil the milk up with the spices, GOLDSTEIG Butter and stir in the polenta. Stir the polenta until it is wonderfully soft.
  8. Separate the eggs and beat the egg white.
  9. Take the polenta out of the pan, mix it with the egg yolk and small pieces of GOLDSTEIG Almdammer and GOLDSTEIG Ricotta, . Fold in the egg white and season again.
  10. Put the polenta in a baking dish or Dutch oven and bake in the oven at 160°C for about 30 minutes.


For 4 people:

  • 800 g leg of lamb without any bones
  • 50 g carrots
  • 50 g celeriac
  • 2 onions
  • 50 g celery
  • 2 spoons of tomato paste
  • 150 ml red wine
  • 1 l meat stock
  • 25 g sugar
  • Rock salt

For the polenta:

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