Hey guys, you all have helped me so much with questions in the past week, I thought I'd throw another one at you. I'm making Bon Appetit's Lamb Shoulder with Polenta and Beans for a dinner party tonight. http://www.bonappetit.com... One part of the recipe that seems really odd is the order of cooking the lamb first and then the polenta. The problem is that it calls to rest the lamb for just 30 minutes, but the polenta needs to bake for 60 to 75 minutes. So, my lamb would actually be resting and getting cold for an hour. That seems like way too much time to me. The meat and polenta actually cook at the same temperature until the end, when you're supposed to blast the lamb at 500 degrees for 10 to 15 minutes. I'm debating throwing in the polenta with the lamb for the last 30 minutes of the 325 degrees, taking it out while I up the heat for the lamb and then popping it back in to finish while the lamb rests for the second half. The second option I've considered is popping the polenta in with the lamb and hour before I blast the lamb and then just taking it out and covering it until the lamb is done resting, hoping the polenta stays warm. Of course, option three is following the recipe and hoping for the best. Am I being paranoid about this? Or would one of my first two options work better? I'm trying not to veer too far from the recipe as I'm making this for The Bitten Word's Cover to Cover and really want to judge the recipe on its merits. Then again, I also don't want to serve my guests cold meat.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.