Sunday Lamb Dinner
Prepare a quick pesto of oil-cured black olives, orange juice and zest to top toasted baguette slices. Stewed lamb shanks are served on polenta, covered with garlicky Parmesan crumbs and browned in the oven. For easy entertaining, prepare the lamb up to two days ahead, then remove the fat from the surface of the meat before reheating. The spinach can be cooked ahead and refrigerated overnight, then sautéed and seasoned before serving. Your guests will be delighted with a subtle hazelnut cake, topped with pears that have been macerated in Moscato d'Asti (a frothy dessert wine) and served with whipped cream.
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