|Olive oil||4 tbsp|
|Lamb cutlets, trimmed||4|
|Garlic cloves, peeled and minced||2|
|400g can Cirio chopped tomatoes||1|
|Fresh rosemary leaves, finely chopped||1 tbsp|
|Fresh thyme, roughly chopped||2 tbsp|
|Black olives, roughly chopped||50g|
|Extra virgin olive oil for drizzling|
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- 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.
- 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.