This recipe is all about fall flavors. It is the perfect recipe for a cold autumn day. The best part is, most of the work is done in the slow cooker. Yep, that’s right! So not only is it deliciously fall, but it is also incredibly easy.
The first time I tested this recipe I had planned it on a day when we were going to have friends over for most of the day. It worked out great! I didn’t feel like I had to spend the entire time cooking instead of hanging out. I prepped the meat in the morning and got it in the Crockpot before everyone came over. Then, I just let it cook for the next 8 hours. Once that was ready I quickly cooked up the polenta, which only takes about 15 minutes. All in all, I probably only spent about 20 minutes actively cooking while we had company.
The lamb was perfectly tender and worked wonderfully with the sage, pumpkin polenta. This polenta recipe is probably one of my favorites. To be honest, it was good just on its own too. Sometimes I find that polenta can be bland or boring unless you add a ton of cheese. That’s not the case here at all. The sage comes through very nicely and the pumpkin adds a thick creaminess to the polenta without making it feel heavy. It is SO good.
So, whether you have company or you just want a warm and hearty weeknight meal, this lamb roast with polenta is the perfect simple recipe. The Crockpot does the majority of the work for you so you can spend your valuable time with family or friends.
Lamb Roast with Pumpkin Sage Polenta
For the Lamb:
- 3-4 lb lamb roast
- 2 carrots
- 2 stalks celery
- 1/4 of a large onion
- 1 sprig of sage
- 2 bay leaves
- 1/4 cup + 2 tbs pumpkin puree
- 1 cup vegetable broth
For the Polenta:
- 6 cups vegetable broth
- 1 1/4 cups pumpkin puree
- 2 cups polenta I used Bob’s Red Mill
- 1 sprig sage minced
- 3 tbs butter
- Start by prepping you veggies. Dice your carrots, onion and celery and add it to the Crockpot along with sage, bay leaf, pumpkin puree, and vegetable broth (don’t add salt and pepper here, we will do that at the end).
- Now prep you lamb. You will find that most lamb roasts come with a very thick layer of fat on top. For this recipe, we are going to trim as much of that extra fat off as we can. There is enough fat throughout the roast that it will be still be very tender. Once trimmed, season generously with salt and pepper and set aside.
- Heat a cast iron or stainless steel pan with olive oil over high heat. Let it get nice and hot then add the lamb to the hot pan. Let it cook for about 3-5 minutes on each side or until it has a nice brown sear all the way around. Transfer to the Crockpot.
- Cover and set your Crockpot to 8 hours on low and let it cook!
- When it is done (keep the Crockpot on the warm setting), remove the lamb and set on a plate to the side. Remove the sprig of sage and by leaves as well.
- Using and immersion blender blend the sauce in the Crockpot until a thick consistency forms (if you don’t have an immersion blender you can transfer the sauce to a normal blender or you could simply strain the carrots, onion and celery). If the sauce needs a little extra thickening mix one tbs of cornstarch with just enough water to mix it up and add to the sauce a little at a time until it is the thickness you desire. Salt and pepper to taste
- Add the lamb back to the Crockpot.
- For the polenta melt the 3 tbs of butter in a large pot, then add the minced sage and saute over medium heat until fragrant. Add the broth and pumpkin puree and bring to a boil. Add the polenta and stir over medium-low heat for 10-15 minutes or until you have a nice thick polenta (remember it will thicken as it cools). Salt and Pepper to taste.
- Serve polenta topped with a generous helping of lamb and gravy and enjoy!