CosciottoallaBassanodel Grappaweb

Cosciotto alla Bassano del Grappa with Baked Polenta

The lamb just falls off the bone and the sauce makes it deliciously moist. Serve with polenta (baked or soft) or mash potato to soak up all the lovely juices.

I have adapted this recipe from The Silver Spoon, Phaidon 2011, Leg of Lamb à la Périgourdine.

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  • 1. For the lamb. Preheat the oven to 150°C
  • 2. Heat the oil and butter in a roasting pan, add the lamb and turn over a medium heat until browned all over.
  • 3. Add the grappa, heat for a few seconds, then ignite and cover with baking tray or large piece of aluminium foil to extinguish the flames.
  • 4. Place the garlic around the lamb, add the onion, leek, oregano, parsley, celery and cloves, season with salt and pepper and pour in the wine. Cover tightly with aluminium foil and roast for 5 hours.
  • 5. Carefully transfer to a warm serving dish, throw away the garlic and serve with the sauce.
  • 6. For the polenta, place the milk, chicken stock, polenta and semolina into a medium saucepan and stir over a medium heat until the mixture has thickened.
  • 7. Remove from the heat and add the eggs, parmesan cheese and parsley and mix well.
  • 8. Line the base of a 20cm spring-form cake tin with baking paper and pour the mixture into the tin. Bake at 180C for 30 minutes.
  • 9. Transfer the polenta to a flat serving plate, cut into slices and serve with the lamb.

About The Author


Elizabeth’s culinary journey started in her childhood home. Coming from Greek and English immigrant parents, food always seemed to be the main focus of everyday life. “Dad would come home from ...