- 2 onions
- 1 garlic clove
- A handful of rosemary, leaves only
- 250g diced lamb leg
- 2 vine tomatoes
- 1 chicken stock cube
- 500ml full cream milk
- 100g polenta
- A handful of sage, leaves only
- 200g purple sprouting broccoli
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 450ml boiling water
- 1.
Peel the onions and finely slice them. Peel and finely chop or grate the garlic. Strip the rosemary leaves from their stalks and finely chop them.
- 2.
Pour 1 tbsp olive oil into a pan and warm to a high heat. Add the diced lamb to the pan. Sprinkle in a pinch of salt and pepper and fry for 3-4 mins, stirring once or twice, till browned all over. Scoop the lamb out of the pan and onto a plate. Set aside.
- 3.
Reduce the temperature of the empty pan slightly. Slide in the sliced onions, garlic and rosemary. Fry for 5 mins, stirring occasionally, till softened.
- 4.
While the onions are cooking, chop the tomatoes into small chunks.
- 5.
Return the lamb to the pan. Slide in the chopped tomatoes. Crumble in the chicken stock cube. Pour in 200ml boiling water and stir well. Bring to the boil, then partly cover the pan with a lid and cook for 35-40 mins, till the lamb is tender.
- 6.
Meanwhile, pour the milk into a separate pan and add 250ml boiling water. Bring to a simmer. Trickle in the polenta, whisking as you go. Once it’s all in, turn the heat down low and cover. Cook for 10 mins, stirring every so often, till the polenta is thick. Season well with salt and pepper.
- 7.
Trim any woody ends off the purple sprouting broccoli. Roughly chop the broccoli stems into bite-sized chunks. Roughly chop the sage leaves. Stir the sage and purple sprouting broccoli into the lamb stew. Cook for a further 2-3 mins, till the broccoli is tender.
- 8.
Spoon the polenta into a couple of warm bowls and top with ladlefuls of the lamb and broccoli stew. Serve straight away.
