August 17th, 2017
From Toronto Eats, by Amy Rosen
Roasted lamb: Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper. Rub lamb with olive oil, oregano, salt, and pepper. Place rosemary on the baking sheet, place lamb on top, and roast for 30 minutes. Flip lamb over and baste with pan juices. Roast for another 20 minutes, or until nicely browned and tender. Remove from the oven, loosely cover with foil, and rest for 10 minutes.
Ricotta polenta: In a medium pot, combine water, milk, and garlic and bring to a simmer on medium heat. Gradually whisk in cornmeal. Reduce heat to low and cook for another 8 minutes, whisking continuously, until cooked through. Remove the pot from the heat, stir in ricotta, and season with salt and pepper. Transfer lamb to a platter and serve family style with ricotta polenta, or serve plated. Sprinkle with fresh herbs if desired.