Cirio Tuscan lamb with tomatoes and herby polenta

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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.
3. 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.
4. 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!