The Perfect Easter Dinner: Roast Lamb & Easter Polenta | Your Family Will Love This Dinner Idea!

For the lamb, combine the ingredients for the marinade, then cover the leg of lamb with it and let it marinate for at least 2 hours.

Fry the marinated leg of lamb, then add the cherry tomatoes on the vine to the pan and roast at 275°F for 2 hours, until the internal temperature of the lamb reaches 150°F.

For the polenta, bring the water to a boil, add in the polenta, and let it cook for about 2 minutes. Season the mixture with salt, pepper, and nutmeg, then remove the pan from the heat, put the lid on, and let it sit for 5 minutes.

Stir in the grated Parmesan, then pour the polenta onto a baking tray and even out its surface. Let the polenta cool for another 15 minutes, then cut it out into fun shapes using Easter cookie cutters.

Fry the polenta cut-outs in butter on both sides until golden brown.

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