Citrus and Herb-crusted lamb with Brie Polenta | RICARDO

Ingredients

• 1 orange
• 1 lemon
• 1/2 cup (125 ml) water
• 1/4 cup (60 ml) sugar
• 1 cup (250 ml) dry bread crumbs
• 2 cloves garlic, finely chopped
• 1/3 cup (75 ml) olive oil
• 1 egg, beaten
• 1 teaspoon (5 ml) fresh rosemary, chopped
• 2 cups (500 ml) chicken broth
• 1 (1 kg) boneless leg of lamb
• 1 sprig fresh rosemary
• 24 asparagus
• Olive oil
• Salt and pepper
• 1 cup (250 ml) medium cornmeal
• 4 cups (1 litre) milk, hot
• 100 grams of brie, rind removed
• 1/2 cup (125 ml) freshly grated Parmesan
• Nutmeg, to taste