Slow Cooked Lamb and Mascarpone Polenta

Lamb and Mascarpone Polenta

Yesterday morning Bruce and I made the decision to spend our Memorial Day afternoon down at the river.  By mid day, we were on our way to the 53rd annual Boatnik Memorial Day Celebration on the Rogue River in Grants Pass, Oregon.  Before we headed out the door, I had a pound of fresh Oregon free range lamb that I tossed in the slow cooker to cook low and slow for an easy dinner when we got back home.

If you don’t own a slow cooker, I highly suggest that you go out and get one.  Slow cookers are perfect for busy people such as Bruce and myself.  They are inexpensive to buy and really easy to use.  Just toss in your ingredients, plug it in, disappear for a few hours, and when you get back, dinner will be nearly done!

In all the years that I have lived in Oregon, I never once attended Boatnik…  I am now asking myself what the heck was I thinking?  Boatnik is three days of carnival rides, food, boat races and tons of family fun!

Bruce and I found a shady spot under a tree along the river with a great view of the jet boat race.  The weather was perfect and we sat right before the finish line.  We ate our lunch and watched the jet boats fly by on the surface of the water.

These little jet boats go crazy fast!  During one part of the race, a boat driver caught a bit too much air and crashed his boat.  Fortunately, he’s doing okay.

What fun!  I really want one…  I’m quite positive that Bruce would say nope, uh-uh, no way, no how, not happening Tess…  Oh well, I’m not gonna argue.  I know when to save my bullets :).

By the time we got home, we had tender lamb waiting for us in the slow cooker.  I added a splash of white wine, some flour to thicken the sauce, prepared the mascarpone polenta, picked lettuce for the green salad and less than an hour later, dinner was ready.   It was simply delicious!  Enjoy!  Tessa

Slow Cooked Lamb Ingredients:

  • 1 pound lamb stew meat (I used local Oregon free range)
  • 1/2 onion chopped
  • 2 tsp canola oil
  • 1/4 tsp black pepper
  • 1/2 tsp seasoning salt
  • 1 tsp dried thyme
  • 1 cup water
  • 1 chicken bouillon cube
  • 1/4 cup water
  • 1/4 white wine
  • 2 Tbs flour
  • 2 tsp garlic paste

Begin by grabbing a nonstick fry pan.  Place on stove and heat to medium high heat.  Add lamb, onion and canola oil.  Cook until lamb is golden brown and the onion is cooked.  Add mixture to slow cooker.  Add black pepper, seasoning salt, thyme, 1 cup water, and 1 chicken bouillon cube.  Cover and cook on low for about 6 hours.

When you get back, whisk together the 1/4 cup water, 1/4 cup white wine, 2 Tbs flour and 2 tsp garlic paste.  Add mixture to crock pot, give a quick stir and cover.  Cook for another half an hour or until the sauce has thickened to your liking.   Taste and correct your seasonings.  Meanwhile, prepare the Mascarpone Polenta…

Mascarpone Polenta Ingredients:

  • 2 1/2 cups water
  • 2/3 cups polenta
  • 1 tsp salt
  • 1 tsp olive oil
  • 1/4 cup mascarpone cheese

Grab a covered sauce pan and bring to water, salt and olive oil to a boil.  Add polenta and whisk to mix.  Cover, turn heat down to low and cook for about 20 – 30 minutes stirring occasionally until polenta is cooked and thickened.  Stir in the mascarpone cheese.

Ladle hot polenta onto four plates or shallow bowls.  Divide lamb mixture and add to top of the mascarpone polenta.  Garnish with fresh sprigs of thyme.  Serve with a fresh green salad on the side.  Makes 4 servings.

20 thoughts on “Slow Cooked Lamb and Mascarpone Polenta

    1. Tessa

      I’ve been in the larger boats several times. They are so much fun! Never in the little ones. What was interesting about that race is that I heard that 14 boats started and only 4 finished…

  1. mjskit

    What a fun weekend!! I’ve only been to Oregon a few times but I do have to admit that it has some of the most beautiful rivers on earth!!! and they’re HUGE! Thanks for sharing the pictures of the crazy people going crazy fast! :) Love your lamb stew over polenta. Definitely my kind of meal. I’ve never used mascarpone cheese in polenta, but what a GREAT idea!

    1. Tessa

      Thank you! I hope that you try the mascarpone next time you make polenta. It’s delish!

  2. thyme (Sarah)

    First, I so envy you for living in Oregon. We came back from a family visit and I couldn’t stop writing about our time in Oregon. I have 3 blog articles dedicated to the state. On another note…polenta is on my list of foods I have not made yet. It looks so creamy good with those chunks of lamb on top.

    1. Tessa

      Hi Sarah! I loved what you photographed and wrote about Oregon. Next time you come to Oregon you must visit the southern part of the state. So much to see and do!

  3. Sissi

    Slow cooker does sound like a miracle appliance. It’s not very popular in Europe I think, but I hear about it on many blogs. your lam and polenta looks amazing.

    1. Tessa

      Wow! It never occurred to me that slow cookers are not popular in Europe. They are really handy to have. I use mine quite a bit during the winter months for easy home cooked meals.

        1. Tessa

          Hi Sissi! I just purchased a pressure cooker. I need to get it out of the box and take it for a test run. Thanks for reminding me!

  4. Lasuch w kuchni

    I have never used slow cooker before. I guess that I’m more a fan of pressure cooker that cooks everything uber fast hihihihi. Lamb looks delicious but what I’m even more interested in is the mascarpone polenta. It must be sooooo goood :-D

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