Fall comfort food , roast lamb with Baby Artichokes and polenta

Sorry to have been MIA but I have no real excuse other than avoidance....

Lamb-

For the lamb, Pound out a leg of lamb till its 3/4" thick, Lay on mint leaves, Grate some garlic, really cold goat cheese and salt and pepper and roll it up and tie it.

Sautee on all sides and roast in a 400 degree oven till the internal temp is 140 (medium).

Baby Artichokes-

Clean the artichokes and cut them in 1/4s. let them soak in lemon water so they don't turn brown.

Sautee an onion in olive oil. when slightly brown, add the chokes and sautee for another 7-10 min. Add some chicken stock , fresh herbs and cover for 15 min on low/medium. Remove cover near end and raise the heat to thicken the sauce.

Polenta -

Cook polenta as you normally would with chicken stock, add a little milk or cream at the end and add 1 cup of grated cheese .