Stemple Creek Ranch Lamb

Ingredients:

For the lamb

  • 6 cloves garlic, peeled and mashed finely
  • 2 sprigs fresh thyme
  • 16 branches rosemary leaves; reserve branches
  • 1 cup extra-virgin olive oil
  • 4 lbs. lamb sirloin cut into
  • 2-ounce cubes
    Kosher salt and fresh ground pepper

For the salsa verde

  • 3 cloves garlic, peeled
  • 2 medium whole anchovies, rinsed under warm water
  • 2 tablespoons capers, drained
  • 2 teaspoons, fresh marjoram leaves
  • 1/2 cup fresh mint leaves
  • 1 cup Italian parsley leaves
  • 1 1/2 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Fresh ground pepper

For the polenta

  • 6 cups vegetable stock
  • 1 1/2 cups stone-ground polenta
  • 3 tablespoons butter
  • 1 1/2 teaspoons kosher salt
  • Fresh ground pepper
  • 4 ounces of feta, drained and crumbled
  • 2 ears of fresh corn, kernels removed and milk* reserved
  • 1/2 cup dry apricots, chopped coarsely

For the butternut squash

  • 4 lbs. butternut squash*, peeled, seeded* and cut in 1-inch cubes
  • 2 medium red onions, peeled and diced
  • 1/4 cup extra-virgin olive oil
  • 2 bunches sage, finely chopped
    Kosher salt and fresh ground pepper

Getting it done:

For the lamb

For the salsa verde

For the polenta

For the butternut squash

To serve

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