Rosemary Braised Lamb, Thyme Roasted Tomatoes with Green Onion Rice Porridge

INGREDIENTS
- 5 lbs, leg of lamb
- 1 handful of rosemary
- 5-6 garlic cloves, whole
- 1 tablespoon coriander seeds
- 1 tablespoon black peppercorns
- 1 bay leaf
- 2-3 stalks of celery, chopped
- 1 shallot, chopped
- 2 tablespoons olive oil
- 2 tablespoons salt
- water or stock
- oregano for garnish

Tomatoes
- 4-5 tomatoes, halved
- handful of thyme
- drizzle of olive oil
- 1 tablespoon salt

Porridge
- 3-4 cups of leftover, cooked rice
- 2 green onions, chopped
- 2 tablespoons butter
- water (double the amount of rice)
- salt to taste

INSTRUCTIONS
1 - Add the rice, water, salt, butter, and green onions to a pot. Bring to boil and then simmer for 1-2 hours depending on desired consistency. Stir occasionally.

2 - Preheat the oven to 285º degrees. In a cast-iron Dutch oven, heat the olive oil on medium-high. Temper the peppercorns, coriander, rosemary, and bay leaf. Add the garlic, shallots, celery, and salt and stir. Add the lamb and brown on all sides. Add the water or stock until the lamb is submerged about halfway. Cook for 2.5 hours and check halfway through to make sure there is still enough water.

3 - Remove the stems of the tomatoes using a pairing knife and cut in half vertically. Add to a mixing bowl with thyme, olive oil, and salt. Roast at 450º for 15 minutes per side.

4 - For garnish, add minced thyme, oregano, olive oil, and finishing salt. Enjoy!