Lamb and Chickpea Ragù With Polenta

lamb-chickpea-ragu-polenta
Photo by Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 509 calories
    • Fat 26 g
    • Sat Fat 9 g
    • Cholesterol 76 mg
    • Sodium 563 mg
    • Protein 24 g
    • Carbohydrate 45 g
    • Sugar 4 g
    • Fiber 7 g
    • Iron 5 mg
    • Calcium 81 mg
  • September 2012

Ingredients

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

Directions

  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 tender, 5 to 7 minutes.
  2. Add the lamb and cook, tossing occasionally, until brown, 3 to 4 minutes more.
  3. 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 more. Stir in the vinegar.
  4. Meanwhile, cook the polenta according to the package directions; stir in the butter. Serve with the lamb.