Lamb Shoulder with Polenta and Beans

Ingredients

• 2 cups fresh basil leaves
• 2 Tbsp. olive oil
• 1 3-lb. boneless lamb shoulder roast, tied (a butcher can do this)
• Kosher salt and freshly ground black pepper
• 4 sprigs thyme
• 1 small shallot, finely chopped
• 1 garlic clove, finely grated
• 1 cup coarse polenta
• 1 cup heavy cream
• 3 cups (or more) low-sodium chicken broth
• Kosher salt and freshly ground black pepper
• ⅓ cup sugar
• ⅓ cup unseasoned rice vinegar
• ½ tsp. hot chili paste (such as sambal oelek)
• 1 tsp. kosher salt plus more
• 2 leeks, white and pale-green parts only, halved lengthwise, sliced crosswise ¼” thick, divided
• 3 oz. thick-cut bacon, sliced crosswise ¼” thick
• 1 14-oz. can cannellini beans, rinsed
• Freshly ground black pepper
• ¾ cup fresh flat-leaf parsley leaves
• ½ cup fresh cilantro leaves with tender stems

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