Lamb is so tender it only needs a few minutes to broil - keep it pink on the inside when it's served. For this recipe I marinated the lamb overnight and, while the polenta cooked, I made a red wine reduction to serve with the lamb. —Babette's Feast
Marinate the lamb the night before: Put the lamb in a deep dish, season with salt and pepper. In a bowl combine the soy sauce and the honey and mix to dilute the honey. Pour over the lamb. Add the thyme, the chopped shallots, the crushed garlic and the chopped celery to the marinade, mix well. Turn the meat in the marinade to coat well. Cover and chill overnight, turning the meat over once.
Remove the meat from the marinade and put on a cooling rack to drain excess liquid.
In a pan over medium heat, add the olive oil and warm up. Add the marinade with all the ingredients, add the parsley and the bottle of red wine, bring to a boil. Reduce the heat and simmer the red wine and marinade until you have 1 cup of liquid.
Pass the wine jus through a very fine sieve, bring back to a simmer for another 15 minutes or until reduced to about 3/4 cup of wine jus. Season with salt and pepper and keep warm.
Polenta: Bring the water to a boil, add the salt and pour the polenta flour in a steady stream, stirring with a whisk until well blended. When it boils, reduce the heat to the minimum and cook the polenta, stirring from time to time with a wooden spoon for 45 minutes or until it starts to fall away from the sides of the pan.
15 minutes before the polenta is cooked pre-heat the grill of the oven to 500 degrees F.
In a sautée pan over medium heat melt the butter and quickly caramelize the lamb on both sides. Finish off the lamb on a broiler pan near the grill 3 minutes on each side. Remove and cover with aluminium foil for 5 minutes.
Finish off the polenta, add the butter and milk, stiring well until the butter is melted and the polenta creamy.
Warm up the wine jus.
Put the polenta on a serving plate, cover with the sliced lamb and drizzle with the wine jus. Serve immediately.