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This contemporary pairing with creamy grits—an old Southern favorite spreading in popularity across the country—doubles the luscious richness.
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A five-hour braise yields a tender, intense and velvety leg of lamb, soft enough to cut with the edge of a spoon Carrots and parsnips lend sweetness to the pot, while tomatoes and a handful of chopped green olives add a bracing bite Serve on a bed of garlicky celeriac puréed so smooth it could double as a creamy sauce
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This recipe is by Nancy Harmon Jenkins and takes 4 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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