1. In a saucepan over medium heat, combine the vinegar, ½ c water, the mustard seeds, salt and sugar. Bring to a boil until the sugar dissolves.
2. In a bowl, combine the cabbage, carrots and onions.
3. Pour the hot pickling liquid over the vegetables. Lightly cover and refrigerate to cool. Allow to chill for 4 hours.

1. In a large stock pot, bring the stock, cream, salt, pepper and garlic to a boil.
2. Reduce to a simmer and slowly whisk in the grits. Stir until thickened, 5 to 8 minutes.
3. old in the cheese and hold warm until needed.

Lamb Pastrami:

1. Preheat the oven to 350⁰F.
2. Place the pastrami on a baking sheet covered with foil. Bake until it reaches an internal temperature of 145°F. Once heated, hold warm and slice to order.
3. To serve, plate 4 oz Parmesan Grits topped with 4 to 6 oz sliced Lamb Pastrami. Finish by topping with Pickled Mustard Slaw.

Chef Notes:

Lamb pastrami can be heated, held warm and sliced to order, or sliced while cold and sauteed to order. The mustard slaw is a quick pickle. The color of the red onions will lighten the longer it sits.