Loin of lamb with polenta, steamed artichoke and salsa verde

James Tanner prepares a feast of sunshine flavours with this fabulous dinner party dish of lamb, with cheesy polenta, artichoke and salsa verde
By James Tanner
Loin of lamb with polenta, steamed artichoke and salsa verde
  • Rating:
  • Serves: 2
  • Cook Time: 1 minutes 40
  • Prep Time: 2 minutes
  • Effort: easy


For the steamed artichoke

  • 1 artichokes, globe
  • 2 clove garlic
  • 1 slices lemons
  • 1 tbsp olive oil
  • 1 pinches black pepper

For the polenta

  • 1.25 litres water
  • 150 g polenta
  • 60 g butter
  • 85 g parmesan, grated

For the salsa verde

  • 0.5 bunches flat leaf parsley
  • 0.5 bunches basil
  • 5 mint leaves
  • 2 clove garlic
  • 50 g capers
  • 50 g anchovy fillets
  • 1 tbsp red wine vinegar
  • 5 tbsp Dijon mustard
  • 1 dashes of olive oil, for drizzling

For the lamb

  • 150 g lamb loin, trimmed
  • 1 tbsp olive oil


1. Remove the stalk from the artichoke and pick off the first layer of leaves from the base. Peel and slice garlic very thinly and slide randomly under the leaves of the artichoke. 2. Put the slice of lemon on the base of the artichoke and tie in place with kitchen string. Put in a saucepan and fill half full with water, drizzle with olive oil, season with salt and black pepper, then cover with kitchen foil and steam gently for 40 -45 minutes, until tender. 3. For the polenta, bring the water to the boil in a saucepan. Add 1 teaspoon of salt, lower the heat to a simmer and slowly add the polenta, stirring with a whisk until completely blended. Reduce the heat as far as possible and cook, stirring from time to time with a wooden spoon to prevent a skin forming on top, for around 40 minutes. The polenta is cooked when it falls away from the side of the pan and has become dense and thick. Stir in the butter and Parmesan, and season generously with salt and pepper. 4. To make the salsa verde, blitz all the ingredients except the mustard and olive oil, in a food processor. When the ingredients are fully blitzed, add the mustard and a drizzling of olive oil and season to taste. 5. Set the oven to 220°C/gas 8. Rub the lamb with the olive oil and season with salt and freshly ground black pepper. Fry over a high heat to seal on both sides. Transfer to the oven and roast for 4 minutes. Rest for a further 2 minutes. 6. To serve, put the polenta on a plate, place the sliced lamb over the top, and drizzle with salsa verde. Serve the artichoke on a separate plate.

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