Lamb & Chickpea Ragù With Polenta

By ltrodrigu

Ingredients

• 2 tablespoons olive oil
• 4 carrots, cut into bite-size pieces
• kosher salt
• freshly ground black pepper
• 3/4 pound lamb shoulder steaks, cut into 3/4-inch pieces
• 15.5 ounce can chickpeas, rinsed
• 1/2 bunch Swiss chard, stems discarded and leaves cut into 1-inch strips (about 5 cups)
• 1 1/2 teaspoons paprika
• 1 clove garlic, chopped
• 1 tablespoon red wine vinegar
• 1 cup instant polenta
• 2 tablespoons unsalted butter

Details

Adapted from realsimple.com

Preparation

Step 1

Heat the oil in a large skillet over medium-high heat. Add the carrots, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing occasionally, until the carrots are tender, 5 to 7 minutes. Add the lamb and cook, tossing occasionally, until brown, 3 to 4 minutes more.

Add the chickpeas, chard, paprika, garlic, and ½ cup water and cook, tossing frequently, until the chard is just wilted and the lamb is medium-rare, 3 to 4 minutes. Stir in the vinegar.

Meanwhile, cook the polenta according to the package directions; stir in the butter. Serve with the lamb.