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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz INGREDIENTS 34. METHOD Lamb shoulder 1. Blend or process the onion, garlic, salt, pepper, chilli, oregano, thyme and oil until smooth. 2. Place the lamb shoulder onto a grilling and roasting insert on a universal tray. Rub the paste evenly over the lamb. 3. Place the lamb into the combi oven on shelf position 1. 4. Select user programmes and create the following: Stage 1: Select Combi mode: Fan Plus at 225°C + 10% moisture + 30 minutes. Stage 2: Select Combi mode: Fan Plus at 120°C + 80% moisture + 3 hours. 5. Save and start programme. Creamy polenta 1. Combine the milk and water in a large saucepan and place on high heat, induction setting 8. Heat until just below boiling point. 2. Reduce the heat to induction setting 4 and gradually add the polenta, whisking constantly. 3. Cook for a further 30 minutes or until polenta is cooked, stirring often. 4. Remove from the heat and whisk in the butter and parmesan. 5. Season to taste. Gremolata 1. Combine all ingredients together, season to taste. To serve 1. Remove the lamb from the oven, rest for 10 minutes. 2. Gently shred the lamb with two forks. Serve with the polenta and gremolata. HINTS AND TIPS • Any type of milk or stock can be used for the polenta. • If using instant polenta, reduce cooking time to 10 minutes. • Add more garlic to the gremolata if desired. • Polenta can also be cooked in the steam oven, refer to our website for a recipe. • This dish can also be cooked using a Dialog oven; sear the lamb shoulder on induction setting 7 until golden brown before rubbing with marinade paste. Place in a roasting dish and pour 500 ml chicken stock around the lamb. Select M Chef + Conventional at 170°C + GU: Intensity Strong + preheat ON shelf position 2 + Duration 2 hours. • Leftover polenta can be set in a tray, sliced into batons and recooked as chips in the oven on Fan Plus at 220°C for 30 minutes, turning once. Lamb shoulder 1 brown onion, roughly chopped 6 garlic cloves, crushed 2 tsp fine sea salt 1 tsp black pepper 1 long red chilli, deseeded and thinly sliced ½ bunch oregano 6 sprigs thyme 80 ml ( @?¶ cup) vegetable oil 2 kg boned lamb shoulder Creamy polenta 500 ml (2 cups) milk 700 ml (2 ”?¶ cups) water 170 g (1 cup) polenta 70 g butter, diced 150 g parmesan, finely grated Salt and pepper, to taste Gremolata 2 tbsp (40 ml) olive oil ¼ cup lemon zest 1 garlic clove, crushed ¼ cup flat leaf parsley, finely chopped Salt and pepper, to taste Cooking programme Combi steam and Induction Miele accessories Grilling and roasting insert Universal tray Serves 4 Preparation time 20 minutes Cooking time 3 hours 30 minutes LAMB SHOULDER WI TH CREAMY POLENTA AND GREMOLATA