Step 1

Preheat oven to 190C. Place lamb in a large deep roasting tray, scatter with tomato, onion, herbs, garlic and chilli, and season to taste. Add stock, olive oil and wine, then massage mixture into meat. Combine cheese and breadcrumbs in a bowl, and scatter onto lamb; it soaks up the liquid during roasting and forms a nice crust. Bake until lamb is tender and crust is golden (50 minutes to 1 hour 15 minutes).

Step 2

Meanwhile, for polenta, bring 2 litres water to the boil in a saucepan, add 1 tsp salt and, whisking continuously, add polenta in a steady stream, reduce heat to low and stir continuously with a wooden spoon for 4-5 minutes, then simmer, stirring occasionally, over very low heat until thick and smooth (18-20 minutes). Add extra-virgin olive oil and season to taste with black pepper and parmesan. Spoon polenta onto plates, top with lamb and pan juices and serve.