Sardinian Lamb & Wild Mushroom Ragù Served with Creamy Polenta
A slower, more rustic dish, this lamb and wild mushroom ragù is built with red wine from Grand Pré and finished with lemon and herbs to keep it balanced. Spoon it over soft, creamy polenta for something warm and satisfying, perfect for anytime of year.
Serves 8
Ingredients – Lamb & Wild Mushroom Ragù
| 2.5 lb | Lamb shoulder or leg |
| .5 lb | Wild mushrooms |
| 4 | Onions, finely chopped |
| 2 | Handfuls of parsley, chopped |
| 6 | Cloves of garlic, minced |
| 4 tbsp | Lemon juice |
| 1/2 cup | Grand Pré Field Blend red wine |
| 2 tbsp | Dried rosemary |
| 20 | Sun-dried tomatoes |
| 4 tbsp | Extra virgin olive oil |
| Salt and pepper, to taste |
Ingredients – Polenta
| 2 cups | Polenta |
| 6 cups | Water |
| 4 cups | Milk |
| 6 tbsp | Butter |
Directions
1. Clean and cut mushrooms into 1/4 pieces and set aside.
2. Cut lamb into 2-inch pieces. Heat the olive oil in a large pot or skillet over medium heat.
3. Add the lamb and fry until browned on all sides, about 10 minutes. Remove from pan.
4. Stir in the onions, cooking until translucent. Add the lamb, sun-dried tomatoes and sprinkle half of the chopped parsley. Stir to combine.
5. Pour in the red wine and 2 tbsp of lemon juice, stirring up any brown bits in the pan. Add the mushrooms, dried rosemary, salt and pepper.
6. Stir to combine all ingredients, reduce the heat, then cover and simmer lamb with wild mushrooms for about 30 minutes, or until the lamb is tender.
7. Before serving, stir in the other half of chopped parsley and add the remaining lemon juice.
Directions – Polenta
1. Heat the water and milk in a large saucepan or pot until boiling. Once boiling, slowly pour the polenta into the hot liquid while whisking to avoid any lumps. Stir the polenta continuously until it starts to thicken, then turn the heat down to low.
2. Cook the polenta on a low heat for at least 30 minutes or until it starts to come away from the edge of the pot, stirring occasionally with a wooden spoon.
3. Add the butter, Parmesan or other hard cheese, salt and pepper to taste and stir until melted and combined.
4. Serve immediately with the lamb ragù, or pour into a baking dish to cool.
Local Source Guide
Produce: Local Source Market, Masstown Market, Noggins Corner Farm Market, Stirling Fruit Farms Ltd., Uprooted Market & Cafe
Credits
Recipe provided by Le Caveau Restaurant.
Photography provided by Michelle Doucette.