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1
Preheat the oven to 400u00b0F. Grease a baking pan and line pan another plastic wrap. Beat the cream cheese in a medium bowl with an electric mixer until creamy. Gradually beat in the Gorgonzola cheese, then the egg yolk. Season with salt and black pepper. Stir in the breadcrumbs, herbs, sun-dried tomatoes and 1/3 of the diced tomato. Refrigerate.
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2
Bring the cream and 2 1/4 cups of the stock to a boil in a medium saucepan Stir in the polenta in a steady stream. Remove from the heat and fold in 3/4 cup of the Parmesan cheese. Let stand for 10 mins. Spread in a 3/4 inch-thick layer on the plastic wrap-lined baking pan. Cool for 20 mins.
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3
Heat 2 tbsp of the oil in a large skillet on medium heat. Saute the garlic and shallot for 1 min. Add the peppers, zucchini and eggplant and saute for 2 mins. Add the remaining diced tomato and pour in the tomato juice. Season with salt, black pepper and a pinch of sugar and simmer for 5 mins.
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4
Using a star-shaped cookie cutter, cut out polenta stars and place on the greased baking pan. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake for 6 mins, or until golden brown. Remove from the oven and keep warm.
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5
Season the lamb with salt and black pepper. Heat remaining 2 tbsp oil in a large skillet on high heat. Sear the lamb all over for 2-3 mins. Place in a roasting pan and spread with the Gorgonzola crust. Roast for 10 mins for rare, or until cooked to desired doneness. Remove lamb from oven, cover with foil and let stand 5-10 mins.
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6
Meanwhile, reheat the roasting pan with the lamb juices on high heat. Add the wine and cook until reduced by half. Add remaining 3 1/4 cups stock and bring to a boil. Reduce heat to medium-low and simmer for 5 mins. Stir in the cornstarch mixture and bring to a boil.
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7
Slice the lamb and serve with the polenta, ratatouille and gravy. Garnish with rosemary and thyme.
