Recipes
Date posted: 02/08/2021
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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- 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.
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