deliciousness

tuscan lamb with garlicky tomato sauce and polenta

via real simple
serves 4

1 teaspoon olive oil
8 small lamb loin chops (about 3/4 inch thick; 2 pounds total)
kosher salt and black pepper
2 cloves garlic, sliced
1 28-ounce can diced tomatoes
1/2 cup dry white wine
1 tablespoon fresh rosemary
3/4 cup instant polenta
1 tablespoon unsalted butter

Heat oven to 400° F. Heat the oil in a large ovenproof skillet over medium-high heat. Season the lamb with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned, 2 to 3 minutes per side; transfer to a plate.

Discard all but 1 tablespoon of the drippings. Add the garlic to the drippings and cook, stirring, until fragrant, 30 seconds. Add the tomatoes, wine, rosemary, and ¼ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer until the sauce begins to thicken, 2 to 3 minutes.Nestle the lamb in the tomatoes, transfer the skillet to oven, and cook, 10 to 12 minutes for medium-rare.

Meanwhile, in a medium saucepan, bring 3 cups water to a boil. Gradually whisk in the polenta. Cook, whisking frequently, until thickened, 3 to 4 minutes. Whisk in the butter, ½ teaspoon salt, and 1/8 teaspoon pepper. Serve with the lamb and tomato sauce.

lamb ragu with mint

via giada de laurentiis
yield: four servings

1 pound rigatoni pasta
2 tablespoons olive oil
2 shallots, chopped
1 clove garlic, minced
1 1/2 pounds ground lamb
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup red wine
4 cups marinara sauce 
1/2 cup fresh mint leaves, torn
1/2 cup ricotta cheese

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, in a large skillet warm the olive oil over high heat. Add the shallots and the garlic and cook until tender, about 3 minutes. Add the ground lamb, salt, and pepper. Cook until the lamb has browned and the juices have evaporated. Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon. Simmer until the wine has reduced by half. Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes. Add the mint and ricotta and stir until mixed. Add the pasta and stir to coat. Serve immediately.

thanksgiving redux

lamb sausage in puff pastry
baked mashed potatoes with parmesan and bread crumbs (note: use less butter) homemade gravy
spicy parmesan green beans and kale
ciabatta stuffing with chestnuts and pancetta