Seven-hour lamb

Adventures in cleaning out the freezer continue. This was the last of the Many Fold share that we got in 2011. Two pieces of leg of lamb totally just over 3 1/2 lbs.

Another Molly Stevens recipe. Brown the lamb, add white wine, tomatoes, onions, carrots, and I reused some of the uneaten turnips from the pork belly. Cook for seven hours.

It comes out a lot like pot roast but lamby.

Polenta! I've been keeping a bag of Riverview Farms corn meal. And I found out the grains in the drawer were infested. I hate bugs in a big way.

Josh stirred for forty minutes then we added parmigiano and butter.

Put it all together. Polenta topped with lamby bits. And I got the bone! Delicious.

Dinner number two. Heated up the lamb, baked some H&F pita that L+H brought us when they came over for dinner on the 4th. The pita ended up crunchy on one side. Top with tzataki I made earlier in the week with some cucumbers from the garden. Then top with lamb and cucumbers and tomatoes from the garden. Munch. Delicious.

Really good. Still a little left.