Caputo’s Polenta with Lamb Fricassee

2 T fresh rosemary, chopped
juice of 1 lemon
1 clove garlic, minced
1 cup dry white wine
1 1/2 cups chicken stock
4 lb lamb, trimmed and cut in 1 inch cubes, boneless leg is perfect
4 T olive oil
4 cloves garlic, chopped
1 sm onion, chopped
1 pinch of dried oregano
1 T tomato paste
1/4 cup fresh parsley, chopped
salt and freshly ground pepper to taste
1 recipe of instant polenta

Combine the first six ingredients, let marinate for two to three hours. Heat the olive oin over medium heat in a large skillet. Add the garlic and onion and saute slowly for ten to fifteen minutes, until the garlic and onion start to carmelize and get golden, add oregano, remove from skillet and reserve. Drain the lamb, reserving the liquid. Place drained lamb in skillet and brown over high heat. You may have to brown the lamb in several batches. When all the lamb is browned place it in the skillet. Add reserved liquid, the reserved garlic and onions and tomato paste. Cook over medium heat, covered, for about 30 minutes or until the liquid starts to thicken. Add the parsley and salt and pepper. In a separate pot, cook the instant polenta according to the package directions. Turn the polenta onto a platter, forming a bowl-like indentation in the center. Pour the lamb mixture into the indentation and around the edges of the polenta and serve hot.

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