Cirio Tuscan lamb with tomatoes and herby polenta

The classically Tuscan flavours of lamb, tomato and rosemary used in this recipe combine to make a simple yet impressive meal worthy of any dinner party. For an even more authentic taste of Tuscany, try adding a can of cannellini beans.
02.08.2021
  • 25 minutes
  • Serves 2

Ingredients

  • Olive oil 4 tbsp
  • Lamb cutlets, trimmed 4
  • Garlic cloves, peeled and minced 2
  • 400g can Cirio chopped tomatoes 1
  • White wine 100ml
  • Fresh rosemary leaves, finely chopped 1 tbsp
  • Quick polenta 100g
  • Fresh thyme, roughly chopped 2 tbsp
  • Black olives, roughly chopped 50g
  • Extra virgin olive oil for drizzling

Method

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  1. Heat 2 tbsp olive oil in a large frying pan. When hot, add the lamb cutlets and cook on a high heat for 1 minute each side. Turn down the heat to medium and add the garlic. Cook for a further minute. Add the tomatoes, wine, rosemary and season with salt and black pepper. Bring to the boil and simmer for 10 minutes or until the lamb is cooked through.
  2. Meanwhile, cook the polenta according to the packet instructions. Whisk in the remaining olive oil, thyme and olives. Spoon the polenta onto a plate and top with the tomato sauce and lamb. Drizzle over a little extra virgin olive oil and serve.
  Cook’s tips  As with all meats that are cooked quickly it’s important to use a high temperature and to use the best quality cuts available to ensure the meat is succulent and tender.   To add extra flavour… try boiling the polenta in a mix of half water and milk. Add a good splash of extra virgin olive oil and some crumbled gorgonzola cheese. Tip … make sure to add the polenta slowly to the boiling water to avoid lumps!  

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