Lamb shank

Roasted Rack of Lamb with Salsa Verde, Roasted Veggies, and Creamy Parmesan Polenta:

*Roasted Rack of Lamb:*

Ingredients:

- 1 rack of lamb (6-8 bones)

- 2 tbsp olive oil

- 2 cloves garlic, minced

- 1 tsp dried rosemary

- Salt and pepper

Instructions:

1. Preheat oven to 400°F (200°C).

2. Season lamb with salt, pepper, and rosemary.

3. Sear lamb in hot oil, then roast for 20-25 minutes or until desired doneness.

4. Let rest before slicing.

*Salsa Verde:*

Ingredients:

- 1 cup parsley, chopped

- 1/2 cup capers, chopped

- 2 cloves garlic, minced

- 2 tbsp olive oil

- 1 tbsp lemon juice

- Salt and pepper

Instructions:

1. Mix all ingredients.

2. Refrigerate until serving.

*Roasted Veggies:*

Ingredients:

- Your choice of veggies (e.g., Brussels sprouts, carrots, asparagus)

- Olive oil

- Salt and pepper

Instructions:

1. Toss veggies with oil, salt, and pepper.

2. Roast in oven with lamb.

*Creamy Parmesan Polenta:*

Ingredients:

- 1 cup polenta

- 4 cups water

- 1/2 cup grated Parmesan

- 2 tbsp butter

- Salt

Instructions:

1. Cook polenta according to package.

2. Stir in Parmesan and butter.

3. Season with salt.