Ingredients

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1. Using a pestle and mortar, make a marinade for the lamb consisting of rosemary leaves, thyme leaves, black olives and peeled garlic. Once combined add the sea salt and black pepper to the mixture;
2. Using a small knife make 10 incisions into the lamb. Use your finger to make the hole slightly bigger and then poke the mixture evenly into the holes in the lamb;
3. Allow the lamb to marinade for a minimum of 2 hours and a maximum of 1 day;
4. Before cooking the lamb season with sea salt and black pepper generously on both sides;
5. Heat a frying pan or skillet to a high temperature before adding some grape seed oil and searing the lamb on all sides until it is evenly golden brown;
6. When it is golden brown transfer it to a roasting tray and place in the oven at 180C/360F;
7. For the polenta, heat up the butter and chicken stock in a medium sized pan over a low heat until it has come to the boil;
8. When the liquid is boiling pour the polenta into the mixture and stir continuously with a wooden spoon on a very low heat until the polenta is very smooth, this may take up to 10 minutes. When this has been achieved add the olive oil, salt, pepper and parmesan cheese;
9. Remove the polenta from the heat and place it on the chopping board or plastic tray. Using a spatula or pallet knife make the polenta into a square and using a knife divide it into even sized portions;
10. When the polenta has cooled down fry the squares in a char grill pan for 2 minutes on each side using some olive oil until you have the char lines on each piece for presentation;
11. When the lamb has 20 minutes to go remove it from the oven and layer the polenta squares around the outside before returning it to the oven to finish cooking;
12. Remove the lamb from the oven after approx 45/50 minutes (total cooking time) and allow it to rest before serving family style with the polenta and some vegetables of your choice.