Name: Lamb Shoulder with Polenta and Beans
Yield: 6 Servings
Ingredients: 2 cups fresh basil leaves; 2 Tbsp. olive oil; 1 3-lb. boneless lamb shoulder roast, tied (a butcher can do this); Kosher salt and freshly ground black pepper; 4 sprigs thyme; 1 small shallot, finely chopped; 1 garlic clove, finely grated; 1 cup coarse polenta; 1 cup heavy cream; 3 cups (or more) low-sodium chicken broth; Kosher salt and freshly ground black pepper; ⅓ cup sugar; ⅓ cup unseasoned rice vinegar; ½ tsp. hot chili paste (such as sambal oelek); 1 tsp. kosher salt plus more; 2 leeks, white and pale-green parts only, halved lengthwise, sliced crosswise ¼” thick, divided; 3 oz. thick-cut bacon, sliced crosswise ¼” thick; 1 14-oz. can cannellini beans, rinsed; Freshly ground black pepper; ¾ cup fresh flat-leaf parsley leaves; ½ cup fresh cilantro leaves with tender stems

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Thanks to two very hands-off methods for the lamb and polenta, this is an excellent choice for a dinner party.

Recipe notes