Provençal Orange Lamb with Garlicky Polenta Recipe | Abel & Cole
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Ingredients
- 300g lamb neck fillets
- 1 aubergine
- 1 garlic bulb
- 1 fennel bulb
- 1 orange
- 80g black olives
- 400g tin of chopped tomatoes
- A handful of rosemary
- 150g polenta
- 45g butter
- A handful of flat leaf parsley
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 750ml boiling water
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