Recipe: Tuscan lamb with tomato and polenta

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Tuscany is perhaps typified by its use of tomato and rosemary in classic dishes from the region. With that in mind, we offer up this delicious (yet simple) lamb dish, which is impressive visually and works for any dinner party.

If you want to add a bit more of an authentic edge, or want to bulk out the meal with some fresh veg, try adding some cannellini beans.

PREP TIME: 10 MINS
COOKING TIME: 15 MINS
SERVES: 2

• 4 lamb cutlets, trimmed
• 100g quick polenta
• 1 x 400g can Cirio Chopped Tomatoes
• 100ml white wine
• 4 tbsp Filippo Berio Olive Oil
• 2 garlic cloves, peeled and minced
• 1 tbsp fresh rosemary leaves, finely chopped
• 2 tbsp fresh thyme, roughly chopped
• 50g black olives, roughly chopped
• Filippo Berio Extra Virgin Olive Oil for drizzling

First, heat 2 tbsp of olive oil in a large frying pan. When this is hot, it’s time to add the lamb cutlets. Flash-cook these on a high heat for just a minute each side. Then turn down the heat to medium and add the garlic, before cooking for a further minute.

Next, add the Cirio Chopped Tomatoes, your wine and the rosemary. Season to taste with a little salt and plenty of black pepper. Bring this to the boil and then leave to simmer for 10 minutes or until the lamb is cooked through.

Meanwhile, cook the polenta according to the packet instructions (or see our handy tips below). Stir in the remaining olive oil, thyme and olives.

Spoon the polenta onto a plate and top with tomato sauce and lamb. Drizzle over a little extra virgin olive oil and serve.

Cook’s tip: It’s key to use a high temperature and to use the best quality cuts available for any kind of meat that is cooked quickly. This ensures the meat is succulent and tender when ready.

About Polenta

Polenta is an Italian essential, associated with northern Italy in particular. It’s made by grinding corn into flour, but it’s extremely versatile: it can be cooked to be thick and creamy, to replace mashed potato or pasta; or it can be allowed to set and then sliced like bread.

While traditional varieties take 45 minutes to cook, packs of instant polenta can be prepared in as little as 5 minutes. You can buy the latter in ready-made solid blocks, which you slice up and then heat.

You can add additional flavour to polenta by boiling the polenta in a mix of half water and milk, adding a splash of extra virgin olive oil or by stirring in some tasty Gorgonzola cheese.

Cook’s tip: Adding the polenta slowly to the boiling water will help you avoid lumps.

For more information

You can see more recipes like this at youtube.com/Cirio1856UK.

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