2 tbsp Olive Oil, plus extra to drizzle
2 Shallots, finely sliced
2 Garlic Cloves, crushed
1 cup Diced Speck, 1cm cubes
1 kg Leg of Lamb, sliced into 2.5 cm steaks
Salt, to taste
Freshly ground black pepper, to taste
2 tbsp Plain flour
½ cup Red Wine
5 1/2 cups Beef stock
2 tbsp Tomato Paste
2 Dried Bay Leaves
4 cups Cold Water
1 cup Polenta
1/2 cup Cream
2/3 cups Grated Parmesan, divided
40 g Butter
1/4 tsp Salt
1/4 tsp White Pepper
1/2 tsp Thyme Leaves
Set up your barbecue for direct cooking. Please refer to your handbook for further instructions. Place a Large Q Ware Frying Pan directly on the grill and preheat your barbecue for barbecuing.
Once the barbecue has preheated adjust the burner control(s) to a medium to high heat. Add the olive oil to the fry pan, then add the shallots, garlic and speck, stirring every couple of minutes. Cook for 4 minutes, with the lid down or until the onion is browned.
While the fry pan is cooking, lightly oil, salt and pepper the lamb leg steaks. Place the lamb leg steaks directly on the grill and cook for 2 minutes on each side.
Add the plain flour to the frying pan and cook for 2 minutes, with the lid down, stirring every minute. Add the red wine, beef stock, tomato paste and bay leaves. Bring to a gentle simmer, then remove from the barbecue.
Set the barbecue up for indirect cooking, please refer to your handbook for further instructions. Roughly slice the lamb steaks into 2 cm cubes. Return the frying pan back to the barbecue and add the lamb steaks to the sauce. Place a layer of foil on top of the frying pan and cook for 1.5 hours on the roasting setting, or until the lamb is tender.
While the lamb is cooking, make the polenta mash. On a side burner or stove top bring the water to a boil in a large saucepan, on high heat. Add the polenta, stirring every couple of minutes. Once the polenta has thickened and come to a boil, turn the burner to low. Continue to cook for 15-20 minutes, stirring every couple of minutes. Once cooked, turn the burner off and stir in the cream, 1/3 cup Parmesan cheese, butter, salt and white pepper.
Remove the foil from the frying pan and spoon the polenta on top of the lamb filling. Top with a sprinkle of the remaining Parmesan cheese (1/3 cup) and thyme. Return the pie back to the barbecue and cook for a further 25-30 minutes on the roasting setting, or until the Parmesan cheese is golden.